Ingredients:

  • 1 cup Whole Milk, slightly warm (105–115°F / 40–46°C)
  • 2 ¼ teaspoons Active Dry Yeast
  • ¼ cup Granulated Sugar (for dough)
  • ½ cup Unsalted Butter, melted and cooled
  • 2 Large Eggs, room temperature
  • 1 teaspoon Fine Sea Salt
  • 4 ½ – 5 cups All-Purpose Flour (plus extra for kneading)
  • 2 cups Fresh or Frozen Strawberries, hulled and diced
  • ¼ cup Granulated Sugar (for filling)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 1 teaspoon Cornstarch
  • 4 oz Full-fat Cream Cheese, softened
  • ¼ cup Unsalted Butter, softened (for swirl)
  • ½ cup Confectioners' Sugar
  • 1 teaspoon Vanilla Extract (for swirl)
  • ½ teaspoon Lemon Zest (optional)
  • 1 ½ cups Confectioners' Sugar, sifted (for glaze)
  • 3 – 4 tablespoons Heavy Cream (or whole milk)
  • ½ teaspoon Vanilla Extract (for glaze)

Instructions:

  1. Activate the Yeast: Warm the milk (105–115°F). Pour into a mixer bowl, sprinkle in the yeast and ¼ cup sugar. Let stand for 5–10 minutes until foamy.
  2. Knead the Dough: Add the melted butter, eggs, and salt to the yeast mixture. Gradually add the flour (starting with 4 ½ cups). Knead for 5–7 minutes until the dough is smooth and slightly tacky. Add extra flour sparingly if needed.
  3. First Proof: Place the dough in a lightly oiled bowl, cover, and let rise in a warm, draft-free spot until doubled in size (60–90 minutes).
  4. Make the Strawberry Reduction: Combine strawberries, ¼ cup sugar, lemon juice, and cornstarch in a saucepan. Bring to a simmer and cook for 8–10 minutes until thickened like jam. Transfer to a shallow dish and cool completely. (Crucially, the filling must be cool before assembly.)
  5. Prepare the Cream Cheese Swirl: Beat the softened cream cheese and butter until smooth. Add confectioners’ sugar, 1 teaspoon vanilla, and lemon zest. Beat until light and fluffy.
  6. Roll and Spread: Punch down the dough and roll it into a 12 x 18 inch rectangle. Spread the cream cheese swirl evenly, leaving a ½-inch border along one long edge. Carefully spread the cooled strawberry reduction over the cream cheese.
  7. Roll and Slice: Tightly roll the dough into a cylinder starting from the long edge opposite the border. Pinch the seam closed. Slice the cylinder into 12 even pieces (approx. 1 ½ inches thick).
  8. Second Proof: Arrange the rolls in a lightly greased 9x13 inch baking dish. Cover loosely and allow to rise for 30–45 minutes until visibly puffed up.
  9. Bake: Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden brown. Prepare the glaze while baking.
  10. Glaze and Serve: Whisk together the sifted confectioners' sugar, heavy cream, and ½ teaspoon vanilla for the glaze. Remove rolls from oven, let cool for 5–10 minutes, and drizzle generously with glaze. Serve warm.