1/2 cup lukewarm water
2 teaspoons instant yeast
1/3 cup sugar
1/2 cup of milk
1/3 cup melted butter
1 teaspoon of salt
2 eggs 4 1/2 c all-purpose flour (more or less) FILLING:
8 oz cream cheese, soft
3/4 c powder sugar
3/4 c strawberry jam
1 c finely diced strawberries ICING:
1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 teaspoons of milk touch of vanilla
blending warm water, yeast also sugar in mixing bowl. Stir in milk, melted butter, salt, eggs and 1 cup flour. Beat until smooth. Adding flour to make dough. Knead until smooth.
Let the dough rest for 5 minutes while you prepare the filling.
Beating cream cheese until soft also fluffy. Add 3/4 cup powdered sugar and beat until smooth. RESERVE ABOUT 1/3 CUP OF TOPPING. In another small bowl, combine jam and diced strawberries.
Roll out the dough on a greased counter into a rectangle about 10×15″. Spread the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
Cut the log into 12 slices and place them in a well-greased 9 x 13-inch pan. Covering with plastic wrap also place in the refrigerator.
Add the 1/2 cup powdered sugar, milk and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then place the frosting in a ziplock bag in the fridge.
Chill the rolls in the refrigerator for 8 to 10 hours or overnight. Remove rolls and bag of frosting from refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).
Bake at 350° for 30-35 minutes, or until set in the middle. You may need to cover them with foil to prevent them from browning too much.
Cut a corner in the ziplock bag and glaze the rolls while still warm.