Marmite butter to brush over - 50 grams butter melted with 2 teaspoons marmite
Mix the flour and salt together then mix in the yeast, add the olive oil and then enough water to bring it together into a soft dough. Knead the dough by hand until smooth and silky, or in a stand mixer for 10 minutes. Put the dough in a clean bowl, cover it with cling film, and let it rise for 1-1.5 hours or until doubled in size.
Put the cream cheese into a bowl with the marmite and fold together a few times until it is roughly marbled. When the dough is ready, knock it back then roll out on a floured work surface to a square around 45 x 45 centimetres. Spread the marmite filling all over the dough, leaving a 2 centimetre edge at the top. Roll the dough up, away from you, until you have a tight scroll. Trim the ends, if needed, then cut into 12 pieces, each 3.5 centimetres thick. Arrange the scrolls on a large lined baking tray, and tuck the end of the strip of dough underneath to stop them unravelling while baking. Leave to rise for 20-30 minutes while you pre-heat the oven to 200/180C fan. Brush with egg wash then bake for 30 minutes until well risen and golden.
While the scrolls are baking, melt 50 grams of butter with 2 teaspoons marmite. Mix well and brush over the hot scrolls as soon as you take them out of the oven.