# Components:
→ Dough
01 - 1 cup warm milk
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, cold
# Method:
01 - Combine strawberries, lemon juice, and ¼ cup sugar in a saucepan. Cook over medium heat for 10 minutes, stirring occasionally, until thickened to a jam-like consistency. Blend until smooth and chill until completely cool. Reserve 2 tablespoons puree for the glaze.
02 - In a 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 a warm place for about 2 hours, or until doubled in size.
03 - On a lightly floured surface, roll the dough into a 16 x 12 inch rectangle. Evenly spread the cooled strawberry filling over the 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 9×13 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 the glaze generously over the slightly warm rolls. Serve immediately.
