1 package active dry yeast

1 cup warm milk

1/4 cup sugar

1/2 cup unsalted butter, melted

1/2 teaspoon salt

2 eggs

4 cups all-purpose flour

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1/4 cup strawberry jam

1/4 cup fresh strawberries, chopped

1/2 cup powdered sugar (for glaze)

1–2 tablespoons water (for glaze)

In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
In a large bowl, mix the yeast mixture with melted butter, salt, and eggs. Gradually add flour until a soft dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
Meanwhile, make the filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth.
Roll the dough into a large rectangle on a floured surface.
Spread the cream cheese filling evenly over the dough, followed by strawberry jam and chopped strawberries.
Roll tightly from one long side and slice into 12 equal rolls.
Arrange rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.
Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes or until golden brown.
Let rolls cool slightly. Whisk powdered sugar with water to create glaze, then drizzle over warm rolls. Serve and enjoy!

Swap strawberry jam for raspberry or blueberry for a new twist.

Add white chocolate chips to the filling for extra decadence.

Stir in lemon zest to the cream cheese mixture for tang.

Store leftovers in the fridge for up to 4 days; reheat in microwave or 300°F oven.

To make ahead, assemble and refrigerate overnight before baking.