1/2 cup warm water
2 tsp instant yeast
1/3 cup sugar
1/2 cup milk
1/3 cup melted butter
1 tsp salt
4 1/2 cups all purpose flour (more or less)
8 oz cream cheese, softened to room temperature
3/4 cup powdered sugar
3/4 cup strawberry jam
1 cup finely diced strawberries
1/3 cup reserved cream cheese mixture
1/2 cup powdered sugar
1-2 tsp milk
splash of vanilla
Combine warm water, yeast and sugar in a large mixing bowl. Beat in milk, melted butter, salt, eggs, and 1 cup of the flour. Beat till smooth. Add enough flour to make a soft dough. Knead till smooth.
Let dough rest for 5 minutes while you prepare the filling.
Beat cream cheese till soft and fluffy. Add 3/4 cup powdered sugar and beat till smooth. SET ASIDE ABOUT 1/3 CUP OF FILLING. In another small bowl, combine the jam and diced strawberries.
Roll out dough on a greased counter to a rectangle about 10×15″. Spread on the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
Cut log into 12 slices and place in a well greased 9×13″ pan. Cover tightly with plastic wrap and place in the fridge.
Add the 1/2 cup of powdered sugar, milk, and vanilla to the reserved cream cheese mixture. Beat till smooth, adding enough milk to get a thin glaze. Then place icing in a ziplock bag in the fridge.
Let rolls chill in the refrigerator for 8-10 hours or overnight.
Remove rolls and bag of icing from the fridge. Place the rolls in a warm spot and let them rise till doubled (about an hour.)
Bake at 350° for 30-35 minutes, or till done in the middle. You may need to cover them with foil to prevent over-browning.
Cut a corner in the ziplock bag and glaze rolls while still warm.