INGREDIENTS

For the Dough:

• 3/4 cup warm whole milk
• 1/4-ounce package quick-rise yeast
• 1 egg plus 1 egg yolk
• 1/4 cup salted butter, melted
• 1/4 cup granulated sugar
• 3 1/4 cups bread flour
• 3/4 tsp salt

For the Filling:

• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 cup strawberry jam
• 1 cup chopped fresh strawberries

For the Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup strawberry jam
• 1/2 cup powdered sugar

HOW TO MAKE IT

1. In the bowl of an electric mixer, combine the warm milk and yeast. Stir in the egg, egg yolk, sugar, and melted butter, then mix in the flour and salt.
2. Knead the dough using the dough hook attachment on medium speed for about 8 minutes, until it pulls away from the sides and forms a ball. Cover with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size.
3. Meanwhile, make the filling by mixing the cream cheese and powdered sugar in a small bowl until smooth.
4. Once the dough has risen, roll it out into a large rectangle. Spread the cream cheese mixture evenly over the surface, followed by the strawberry jam. Sprinkle the chopped strawberries on top.
5. Roll the dough up tightly and slice it into 8 pieces using unflavored, unwaxed dental floss or a sharp knife.
6. Place the rolls in a greased baking dish, cover, and let rise again for about 30 minutes.
7. Preheat the oven to 350°F. Bake the rolls uncovered for 20–25 minutes, or until golden brown. Allow them to cool for 10 minutes.
8. While the rolls cool, make the frosting by beating the cream cheese, butter, strawberry jam, and powdered sugar together until smooth.
9. Spread the frosting over the warm rolls and serve.

TIPS

For overnight rolls: After arranging the rolls in the baking dish, cover and refrigerate overnight. In the morning, let them rise at room temperature for 30 minutes before baking as directed.