1. Make the Strawberry Filling: A Sweet and Tart Center

Combine Ingredients: In a medium saucepan, combine the strawberries (fresh or frozen), brown sugar, and lemon juice.

Cook and Mash: Cook over medium-high heat for about 20 minutes, stirring occasionally. Use a potato masher or the back of a wooden spoon to mash the berries as they cook and soften.

Thicken with Cornstarch: When the berries are completely mashed and the mixture has started to thicken, dissolve the cornstarch in the water and stir it into the strawberry mixture.

Simmer: Continue cooking, stirring frequently, for about 5 minutes longer, until the jam is very thick and paste-like.

Cool: Remove from heat. Set aside 1-2 tablespoons of the jam for the glaze, then transfer the rest to a bowl and refrigerate to cool completely.

2. Make the Tangzhong: The Secret to a Soft Dough

Combine Flour and Water: In a small saucepan, whisk together the ¼ cup of all-purpose flour and ¾ cup of water until smooth.

Cook: Cook over medium heat, whisking constantly, for 4-5 minutes, until the mixture thickens to a paste-like consistency, similar to pudding.

Cool: Remove from heat, scrape the tangzhong into a small bowl, and set it aside to cool slightly before adding it to the dough.

3. Make the Cinnamon Roll Dough: Combining Wet and Dry Ingredients

Combine Dry Ingredients: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), whisk together the 3 ½ cups of all-purpose flour, granulated sugar, instant yeast, and fine sea salt until combined.

Add Wet Ingredients: Add the egg, room temperature milk, vanilla extract, and the cooled tangzhong to the bowl with the dry ingredients.

Knead with Dough Hook: Using the dough hook attachment, knead the mixture on low speed for 2 minutes until it starts to form a shaggy dough ball.

Incorporate Butter: With the mixer still running on low, add the softened butter, ½ tablespoon at a time, allowing each addition to be fully incorporated into the dough before adding more.

Knead Until Smooth: Once all the butter is added, continue kneading the dough on medium-low speed for another 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch. The dough should be sticking to the bottom of the bowl, but not the sides.

Troubleshooting: If the dough seems too wet and sticky, add more flour, 1 tablespoon at a time, until it reaches the desired consistency. If the dough seems too dry, add ½ tablespoon of milk at a time.

4. First Rise: Allowing the Dough to Double

Shape Dough: With lightly buttered hands, remove the dough from the mixer bowl and shape it into a smooth ball by pulling the sides down and tucking them under the bottom center.

Grease Bowl: Lightly grease a large bowl with butter or oil.

Place Dough in Bowl: Place the dough ball seam-side down in the greased bowl.

Cover and Rise: Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.

5. Assemble the Cinnamon Rolls: Rolling, Filling, and Cutting

Roll Out Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 14×18 inches, with the long (18-inch) side closest to you.

Spread Filling: Use an offset spatula or the back of a spoon to spread the cooled strawberry jam evenly over the rolled-out dough, leaving a 1-inch border clean at the top long edge.

Cut into Strips: Use a pizza cutter or a sharp knife to cut the dough into 12 equal strips, each about 1 ½ inches wide.

Roll Up Strips: Starting from the long edge closest to you, roll each strip up tightly, like a jelly roll. Pinch the end seam to seal.

6. Second Rise and Bake: Achieving Fluffy and Golden Rolls

Arrange in Pan: Spray a 9×13-inch baking pan with nonstick baking spray. Place the sliced cinnamon rolls evenly in the prepared pan, cut-side up.

Cover and Rise: Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for another 45-60 minutes, or until they have almost doubled in size and are puffed up.

Preheat Oven: While the rolls are rising, preheat the oven to 325°F (162°C).

Bake: Bake the cinnamon rolls for 23-26 minutes.

Check for Doneness: The rolls are done when they are lightly golden brown on top and the centers are cooked through.

Cool: Let the cinnamon rolls cool in the pan on a wire rack for about 10 minutes before frosting.

7. Make the Cream Cheese Icing: A Tangy and Sweet Topping

Beat Butter and Cream Cheese: While the rolls are cooling, prepare the icing. In a medium bowl, using a hand mixer or a stand mixer, beat the softened butter (4 tablespoons) and softened cream cheese (1 ounce) together on high speed for about 1 minute, until smooth and creamy.

Add Powdered Sugar: Gradually add the sifted powdered sugar (1 cup) to the butter and cream cheese mixture, mixing on low speed until just combined.

Incorporate Flavorings: Add the vanilla extract and a pinch of salt to the bowl, mix until combined. Add the reserved 1-2 tablespoons of strawberry filling.

Add milk: Add the milk. Mix on low speed until combined.

Mix on High: Switch to high speed and mix again until fluffy. If the icing is too thick, add a little more milk, 1 teaspoon at a time, until it reaches your desired consistency.

8. Frost and Serve: The Finishing Touches

Frost Rolls: While the cinnamon rolls are still slightly warm, spread the cream cheese icing generously over the tops.

Serve Warm: Serve the Strawberry Cinnamon Rolls warm and enjoy!