# What You’ll Need:
→ Dough
01 - 1 cup warm milk
02 - 1 tablespoon instant dry yeast
03 - 4.25 cups all-purpose flour
04 - 0.33 cup granulated sugar
05 - 1 teaspoon salt
06 - 1 large egg, room temperature
07 - 0.33 cup unsalted butter, very soft
→ Strawberry Filling
08 - 1.75 cups fresh or frozen strawberries
09 - 0.25 cup granulated sugar
10 - 0.5 lemon, juiced
→ Cream Cheese Glaze
11 - 0.5 cup cream cheese, softened
12 - 3 tablespoons unsalted butter, softened
13 - 0.5 cup powdered sugar
14 - 1 teaspoon vanilla extract
15 - 2 tablespoons strawberry puree, cold
# How to Make It:
01 - Combine strawberries, lemon juice, and sugar in a saucepan. Cook over medium heat for approximately 10 minutes, stirring occasionally, until thickened to jam consistency. Blend until smooth and refrigerate until completely cool. Reserve 2 tablespoons puree for the glaze.
02 - In a stand mixer bowl, combine flour, sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead on medium speed for 5-7 minutes until dough is smooth and elastic. Cover and let rise in a warm place for approximately 2 hours, or until doubled in size.
03 - On a lightly floured surface, roll dough into a 16 x 12 inch rectangle. Evenly spread cooled strawberry filling over dough, leaving a border on one long edge. Roll up tightly from the opposite edge. Cut into 12 even rolls.
04 - Arrange rolls in a greased 9x13 inch baking dish, leaving space between each. Cover and let rise for 30-60 minutes until puffy.
05 - Preheat oven to 350°F. Bake for 20-25 minutes, until golden and set. Let cool slightly in the dish.
06 - Beat cream cheese, softened butter, powdered sugar, vanilla extract, and reserved strawberry puree until smooth and creamy.
07 - Spread glaze generously over slightly warm rolls. Serve immediately.
