Ingredients
Equipment
Method
- In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy for 5 to 10 minutes.
- Turn mixer speed to medium; gradually mix in 3-1/2 cups flour, egg, butter, vanilla extract, and salt. Mix until dough comes together and pulls away from the sides.
- Transfer dough to a greased bowl. Cover with a towel; let rise at room temperature for 1-1/2 to 2 hours or until the dough has doubled in size.
- Sprinkle a cutting board with the remaining 1/4 cup flour. Transfer dough to the floured surface. Use a rolling pin to roll the dough into a 1/4-inch-thick rectangle.
- Use a knife to cut 8 even strips of dough down the length of the rectangle.
- In a small bowl, stir together strawberry jam, chopped strawberries, and cinnamon.
- Using a spatula, spread the mixture evenly over the dough.
- Starting with the long end of each strip, tightly roll the dough up to form a roll. Repeat with all 8 strips. Place in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 30 minutes.
- Preheat oven to 350 degrees F. Bake 35 to 38 minutes or until edges are lightly golden brown.
- Meanwhile, place cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth, 2 to 3 minutes. Gradually mix in confectioners' sugar, milk, and vanilla extract; beat another 1 to 2 minutes.
- Spread cream cheese glaze on warm cinnamon rolls. Serve immediately.
Nutrition
Notes
This recipe makes 8 large rolls. If you are busy, you can prepare the dough the night before and let it rise slowly in the refrigerator after the first rise. Bring it to room temperature before rolling and shaping.