Ingredients
Method
- Combine all dough ingredients in a large bowl or stand mixer fitted with a dough hook and mix on low until incorporated, then knead on medium until elastic and slightly sticky.
- Transfer the dough to a lightly oiled bowl, turning once to coat, then cover and let rise in a warm area until doubled in size.
- Place chopped strawberries, sugar, and lemon juice into a saucepan and cook over medium heat until bubbling, then reduce heat and simmer until the fruit breaks down.
- Stir cornstarch and water together until smooth, then whisk into the simmering strawberries and cook briefly until thickened before cooling completely.
- Butter a 9x13-inch baking dish generously, then punch down the risen dough and roll it into a large rectangle on a lightly floured surface.
- Dust the surface evenly with cinnamon, reserve a portion of the jam for frosting, and spread the remaining jam over the dough leaving a small border.
- Roll the dough gently from the long edge, allowing space for the filling, then seal the clean edge over the log and press to close.
- Slice the roll into 11 portions using a sharp knife and place them cut-side up in the prepared dish, redistributing any escaped filling.
- Cover the dish and allow the rolls to proof briefly while the oven preheats to 350°F.
- Bake until golden and cooked through, then cool most of the way before frosting.
- Stir together cream cheese, reserved jam, powdered sugar, and lemon juice until smooth, then spread generously over the rolls before serving.
Nutrition
Notes
These rolls are best enjoyed warm when the strawberry filling is still jammy and fragrant. Take your time rolling and shaping—the process is part of the comfort.