# Components:
→ Dough
01 - 1 cup warm milk (105°F to 115°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 cold strawberry puree reserved from filling
# Directions:
01 - Combine strawberries, lemon juice, and ¼ cup sugar in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally until thickened to jam-like consistency. Blend until smooth, then refrigerate until completely cooled. Reserve 2 tbsp puree for glaze.
02 - In stand mixer bowl, combine flour, ⅓ cup sugar, salt, and yeast. Mix briefly. Add warm milk, softened butter, and egg. Knead on medium speed for 5–7 minutes until smooth and elastic. Cover and let rise in warm place for 2 hours until doubled.
03 - On lightly floured surface, roll dough into 16 x 12 inch rectangle. Spread cooled strawberry filling evenly over dough, leaving border on one long edge. Roll tightly from opposite edge. Cut into 12 equal rolls using sharp knife or dental floss.
04 - Arrange rolls in greased 9×13 inch baking dish, spacing evenly. Cover and let rise 30–60 minutes until puffy and doubled.
05 - Preheat oven to 350°F. Bake for 20–25 minutes until golden brown and set in center. Cool slightly in dish before glazing.
06 - Beat cream cheese, softened butter, powdered sugar, vanilla extract, and reserved cold strawberry puree until smooth and creamy.
07 - Spread glaze generously over slightly warm rolls. Serve immediately while still slightly warm.
