Ingredients:

  • 1 cup whole milk, warmed (105–115°F / 40–46°C)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar (divided)
  • ½ cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, lightly beaten, room temperature
  • 4 to 4 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 3 cups fresh strawberries, hulled and finely diced
  • ½ cup light brown sugar, packed
  • 2 tablespoons cornstarch (cornflour)
  • 1 tablespoon lemon juice, freshly squeezed
  • ¼ cup (½ stick) unsalted butter, softened (for spreading)
  • 4 oz cream cheese, full-fat, softened to room temperature
  • 2 tablespoons unsalted butter, softened (for glaze)
  • 1 ½ cups icing sugar (powdered), sifted
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk or heavy cream

Instructions:

  1. In a large bowl or stand mixer bowl, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5–10 minutes until the mixture is foamy (proofed).
  2. Add the remaining granulated sugar, melted butter, eggs, and salt to the yeast mixture. Gradually add the flour, beginning with 4 cups. Knead on medium-low speed for 6–8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
  3. Place the dough in a lightly oiled bowl, cover with cling film or a tea towel, and place in a warm, draft-free spot. Allow to rise until doubled in size (60–90 minutes).
  4. In a medium saucepan, combine the diced strawberries, brown sugar, and lemon juice. Bring to a simmer over medium heat. Mix the cornstarch with 1 tablespoon of cold water to create a slurry. Stir the slurry into the simmering strawberries. Cook, stirring constantly, until the mixture thickens significantly (about 1–2 minutes). Transfer the filling to a separate bowl and refrigerate until completely cooled.
  5. Punch down the dough gently to release the air. Turn it out onto a lightly floured surface. Roll into a large rectangle, approximately 12x18 inches. Spread the softened ¼ cup of butter evenly over the dough, leaving a ½ inch border on one long edge. Gently spread the completely cooled strawberry filling evenly over the buttered dough.
  6. Starting from the long edge opposite the butter-free border, roll the dough tightly into a log. Use dental floss or a sharp knife to cut the log into 10–12 equal rolls. Place the rolls in the prepared, lightly buttered baking dish. Cover loosely and allow to rise again in a warm spot for 30 minutes, or until puffy.
  7. Preheat oven to 375°F (190°C). Bake for 22–25 minutes, or until the rolls are golden brown and cooked through.
  8. Using a mixer, beat the softened cream cheese and 2 tablespoons of butter until smooth and creamy. Gradually beat in the sifted icing sugar and vanilla extract. Add 1 to 3 tablespoons of milk or cream until the glaze reaches a smooth consistency. Drizzle or spread the glaze generously over the warm sweet rolls. Serve immediately.