# What You'll Need:
→ Dough
01 - 1 cup warm milk (105-110°F)
02 - 1 tbsp instant dry yeast
03 - 4¼ cups all-purpose flour
04 - ⅓ cup granulated sugar
05 - 1 tsp salt
06 - 1 large egg, room temperature
07 - ⅓ cup unsalted butter, very soft
→ Strawberry Filling
08 - 1¾ cups fresh or frozen strawberries
09 - ¼ cup granulated sugar
10 - Juice of half a lemon
→ Cream Cheese Glaze
11 - ½ cup cream cheese, softened
12 - 3 tbsp unsalted butter, softened
13 - ½ cup powdered sugar
14 - 1 tsp vanilla extract
15 - 2 tbsp strawberry puree (reserved from filling), cold
# How to Make It:
01 - Combine strawberries, lemon juice, and ¼ cup sugar in a saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally, until mixture thickens to jam-like consistency. Blend until completely smooth and refrigerate until fully cooled. Reserve 2 tablespoons of puree for the glaze.
02 - In stand mixer bowl, combine flour, ⅓ cup sugar, salt, and yeast. Mix briefly to distribute. Add warm milk, softened butter, and egg. Knead on medium speed for 5-7 minutes until dough becomes smooth and elastic. Cover and let rise in warm location for approximately 2 hours, or until doubled in volume.
03 - On lightly floured surface, roll dough into 16 x 12 inch rectangle. Spread cooled strawberry filling evenly over dough surface, leaving border on one long edge. Roll tightly from opposite edge. Cut into 12 equal rolls.
04 - Arrange rolls in greased 9 x 13 inch baking dish, leaving space between each roll. Cover and let rise for 30-60 minutes until puffy and visibly expanded.
05 - Preheat oven to 350°F. Bake for 20-25 minutes until golden brown and set in center. Allow to cool slightly in baking dish before glazing.
06 - Beat cream cheese, softened butter, powdered sugar, vanilla extract, and reserved strawberry puree until smooth and creamy. For thinner consistency, add additional milk 1 teaspoon at a time.
07 - Spread glaze generously over slightly warm rolls. Serve immediately while still slightly warm for best texture.
