For the Dough:
1 cup warm milk (about 110°F)
2 ¼ tsp active dry yeast (1 packet)
¼ cup granulated sugar
2 large eggs, room temperature
¼ cup unsalted butter, melted
4 cups all-purpose flour
1 tsp salt
For the Strawberry Filling:
1 ½ cups fresh strawberries, diced
¼ cup granulated sugar
1 tbsp cornstarch
2 tsp ground cinnamon
3 tbsp unsalted butter, softened
For the Lemon Cream Cheese Glaze:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1-2 tbsp fresh lemon juice
1 tsp lemon zest
½ tsp vanilla extract
Instructions:
Prepare the dough: In a small bowl, mix the warm milk with the yeast and 1 tablespoon of the sugar. Let it sit for 5-10 minutes until frothy. 
Mix the wet ingredients: In a large bowl, whisk together the eggs, melted butter, and remaining sugar. Add the yeast mixture and mix well. 
Combine wet and dry ingredients: Gradually add the flour and salt to the wet mixture, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment. 
Let the dough rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. 
Prepare the strawberry filling: In a medium bowl, combine the diced strawberries, sugar, cornstarch, and cinnamon. Mix well and set aside. 
Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 14×9 inches. Spread the softened butter evenly over the dough. 
Add the filling: Spread the strawberry mixture evenly over the buttered dough, making sure to leave a small border around the edges. 
Roll up the dough: Starting from the longer side, tightly roll the dough into a log. Pinch the edges to seal. Cut the log into 12 equal slices using a sharp knife or dental floss. 
Bake the rolls: Place the rolls into a greased 9×13-inch baking dish. Cover with a towel and let them rise again for about 30 minutes. Preheat your oven to 350°F (175°C) during the last few minutes of rising. Bake for 25-30 minutes, or until the rolls are golden brown. 
Prepare the lemon cream cheese glaze: In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract, mixing until creamy. Adjust the consistency by adding more lemon juice or powdered sugar as needed. Glaze the rolls: Once the rolls are out of the oven and slightly cooled, spread the lemon cream cheese glaze generously over the top. Serve and enjoy: Serve the strawberry cinnamon rolls warm, and enjoy the delightful combination of sweet strawberries and zesty lemon glaze! Prep Time: 30 minutes (plus 1.5 hours rising) | Cook Time: 25-30 minutes | Total Time: 2.5 hours
Servings: 12 rolls
