Strawberry Cinnamon Rolls

Ingredients

• 1 cup (240g) warm milk (for the dough)
• 1 packet active dry yeast (2 1/4 tsp/7g) (for the dough)
• 1/3 cup (67g) sugar (for the dough)
• 1 egg + 1 egg yolk, room temp (for the dough)
• 1/3 cup (76g) melted unsalted butter (for the dough)
• 3 1/2-4 cups (420-480g) flour (only add more if needed) (for the dough)
• 1 tsp salt (for the dough)
• + optional: 1/3 cup (80g) warm heavy cream to pour over rolls right before baking (I didn't have any but I usually add this) (for the dough)
• 2 cups chopped strawberries (for the strawberry filling)
• 3 tbsp (38g) granulated sugar (for the strawberry filling)
• 1 tsp lemon juice (for the strawberry filling)
• 2 tsp cornstarch (for the strawberry filling)
• 1 tbsp water (for the strawberry filling)
• 1/2 cup (113g) unsalted butter, softened (for the filling)
• 3/4 cup (150g) brown sugar, packed (for the filling)
• 1 tbsp cinnamon (for the filling)
• 6 oz (170g) cream cheese (block style, not spreadable), room temp (for the icing)
• 1/4 cup (57g) unsalted butter, room temp (for the icing)
• 1 1/2 cups (180g) powdered sugar (for the icing)
• 3/4 tsp vanilla (for the icing)
• 2 tbsp strawberry filling (for the icing)
• Pinch salt (for the icing)
• + fresh strawberries and ~2 more tbsp strawberry filling for topping (for the icing)

Instructions

1. Cook the strawberries, sugar, and lemon juice in a saucepan over medium heat, stirring occasionally and mashing the berries as they soften.
2. Once the mixture has thickened slightly, combine cornstarch and water in a separate bowl to create a slurry.
3. Slowly stir the slurry into the strawberry mixture.
4. Cook until thick and jammy.
5. Transfer to a bowl and cover with plastic wrap on top to prevent a skin.
6. Combine warm milk, sugar, and yeast. Let sit 5-10 min until foamy.
7. Add egg, egg yolk, and melted butter, mix.
8. Stir in salt and flour. Mix until a soft dough forms.
9. Knead dough for 8-10 min.
10. Place in a lightly greased bowl, cover, and let rise for 1-1 1/2 hrs/until doubled.
11. For the filling, mix the butter, brown sugar, and cinnamon until combined/spreadable.
12. Roll dough into a large rectangle.
13. Spread the filling evenly all over.
14. Spread strawberry filling evenly on top.
15. (Make sure you reserve 4 tbsp for the topping).
16. I like to use a pizza cutter to first slice 12 pieces then roll them each up tightly.
17. (Or you can tightly roll the whole thing then slice)
18. Place in greased 9x13 pan.
19. Cover and let rise ~30 more min.
20. Pour warm heavy cream over the rolls right before baking.
21. Bake at 350°F (175°C) for 22-28 min until golden.
22. For the icing, beat cream cheese and butter together until smooth.
23. Then, beat in powdered sugar, vanilla, and 2 tbsp of the strawberry filling until fully combined.
24. Spread over the warm rolls.
25. Swirl the leftover strawberry filling on top (2 tbsp total) and top with fresh strawberries if you'd like.