Ingredients:
- 1 cup (240ml) warm milk (110°F / 43°C)
- 2 1/4 teaspoons (7g / 1 packet) active dry yeast
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g / 2 oz) unsalted butter, melted
- 1 large egg, room temperature (approx 50g)
- 1 large egg yolk, room temperature (approx 18g)
- 1/2 teaspoon (3g) salt
- 3 3/4 cups (470g) all-purpose flour, plus more for dusting
- 1 1/2 cups (225g) fresh or frozen strawberries, diced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 2 teaspoons (10ml) lemon juice
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5ml) vanilla extract
- 1 cup (120g) powdered sugar
- 2-3 tablespoons (30-45ml) milk or heavy cream
- 1/2 teaspoon (2.5ml) vanilla extract
Instructions:
- Combine warm milk, yeast, and sugar in a bowl. Let stand until foamy.
- Add melted butter, egg, egg yolk, and salt to the yeast mixture. Gradually add flour, kneading until a soft dough forms.
- Knead on a floured surface (or with a dough hook) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled.
- Combine strawberries, sugar, cornstarch, and lemon juice in a saucepan. Cook until thickened, then cool completely.
- Beat cream cheese, sugar, and vanilla until smooth and creamy.
- Roll out dough into a rectangle. Spread with cheesecake filling, then top with strawberry filling.
- Roll the dough tightly into a log and cut into even slices.
- Place rolls in a greased baking dish, cover, and let rise again.
- Preheat oven and bake until golden brown.
- Whisk together powdered sugar, milk/cream, and vanilla.
- Drizzle glaze over the warm rolls and serve.