Cinnamon and Strawberry Rolls with Cream Cheese Glaze

In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.

Add the melted butter, egg, flour, and salt to the yeast mixture. Stir to combine, then knead the dough on a floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour, or until it doubles in size.

Prepare the Strawberry Filling:

In a saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat for 5-7 minutes, stirring frequently, until thickened. Let it cool and then mash slightly.

Assemble the Rolls:

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

Roll out the dough into a rectangle about 30×45 cm (12×18 inches).

Spread softened butter over the dough, then evenly spread the strawberry filling, leaving a small border on the edges.

Roll the dough tightly from the long side (or short side if you prefer smaller rolls). Slice the roll into 12 equal pieces.

Place the rolls in the prepared baking dish, cover, and let them rise for 20-30 minutes.

Bake: