Strawberry Cinnamon Rolls

In a stand mixer, combine 1 ½ cups flour and yeast. Set aside.

In a saucepan, heat the milk, ⅓ cup butter, sugar, and salt until 120 degrees Fahrenheit. Remove from heat and stir until butter is melted. Add to the flour and yeast.

Mix on low, using a regular paddle. Add the egg.

Change the mixer attachment to the dough hook. Beat the dough on low, adding the remaining flour a bit at a time. Increase speed to medium and beat until a soft dough forms, about 3 minutes.

Place dough in a lightly greased bowl, turning once to coat both sides. Cover with a clean dishtowel.

Allow the dough to rise in a warm place until doubled in size (about 1 ½ hours)

Punch down the dough and turn it out onto a floured surface. Cover and allow the dough to rest for 5-10 minutes.

Combine the filling ingredients together. (1 – 18oz jar strawberry jam, ½ tsp cinnamon, 2 cups strawberries, coarsely chopped, 2 Tbsp flour)

Roll the dough into a rectangle, about 20 inches by 10 inches. Spread half of the filling mixture. Be sure to leave a 1-inch border along the edge of the dough.

Starting on one side of the rectangle, roll the dough up, working it tightly without pulling on it too much. Seal the long edge by pinching it shut.

Cut the dough into 12 even slices. (Cut the dough in half. Then cut each half in half and cut each of those quarters into three slices.)

Prepare a 9×13 casserole dish with cooking spray.

Place the remaining filling in the bottom of the casserole dish. Put each roll in the dish, allowing about one inch between them. Cover and allow to rise in a warm place about 40 minutes or until about doubled.

Bake at 350 degrees Fahrenheit for 25-30 minutes.

Using an electric hand mixer, combine cream cheese, butter, and vanilla, stirring until well blended. Add the milk a little at a time until the icing reaches desired consistency. Remove rolls from the oven and spread with icing.