• In a large sized microwave safe bowl warm the milk to between 95-110 degrees F by warming the milk in 30-second intervals, this will prevent the milk from becoming too hot.
• Once the milk has warmed, transfer it to the bowl of your stand mixer.
• Next add the sugar and melted unsalted butter. Stir to combine.
• With the dough hood attached, add the yeast, salt, and 1 cup of flour to the bowl with the milk mixture. Stir to fully combine.
• Allow the mixture to sit for 5 minutes. This will help soften the yeast.
• Slowly add in more of the flour by adding about ⅓-½ cup at a time. Pausing in between to make sure the flour and milk mixture are combined.
• Slowly add in more of the all purpose flour about ⅓ cup at a time, mixing the dough on medium speed. Once the flour has been added and is mixed in, repeat this process until you’ve added the remaining flour and the dough is releasing itself from the sides when being mixed. **I weighed the four and it was exactly 480 g of flour which is 4 cups of flour.
• Next, set the stand mixer to medium high and allow to “knead” the dough for about 5 minutes.
• Remove the dough hook and shape the dough into a ball. Place the dough back into the bowl, cover with a tea towel or plastic wrap and place the dough in a warm place and allow the dough to rise for about 1 ½ hours or until it's doubled in size. **I like to place the dough on the counter and run the dishwasher, the dishwasher warms the counter slightly. You can also place the dough in the oven with the light on. DO NOT TURN ON THE OVEN.
• As soon as the dough is made, it’s time to prepare the filling. You will want time for the filling to cool.

Strawberry Filling

• Place the 2 cups of strawberries and lemon juice in a medium saucepan. Turn the burner on to medium heat. Using a spatula stir the berries and lemon juice allowing the juices to release from the strawberries.
• Once the strawberries are starting to fall apart, using a potato masher, mash the strawberries slightly.
• In a small bowl (like a cereal bowl or pinch bowl) add the cornstarch and water, using a small whisk or fork stir until the water and cornstarch are combined.
• Add the cornstarch slurry to the strawberry mixture. Stir to combine,
• Next add the sugar and salt to the mixture. Allow the mixture to come to a slight boil but make sure to stir constantly.
• Now that the strawberry mixture has thickened you’ll want to transfer the sauce to a medium sized bowl and place on the counter for about 30 minutes to cool, then place it in the fridge so it can cool down more. **The strawberry mixture needs to be cooled before placing it on the dough, it will affect the dough causing it to split and make it hard to roll up.
• Line a 9x13 casserole dish with a piece of parchment paper and then spray with some baking spray and set aside.
• Prepare the fresh strawberries, if using, by removing the tops and slicing them into rings. Place them in a bowl and set aside to use a little later.
• Once the dough has doubled in size, place the dough onto a lightly floured surface. Roll the dough into a 15”x20” rectangle (about double the size of your casserole dish). The dough will be about ¾” thick.
• Spoon the strawberry mixture onto the rolled out dough. Using an offset spatula, butter knife, or spatula, spread out strawberry mixture over the top of the dough making sure it’s evenly distributed and touching the ends..
• Place the cut strawberries over the top.
• Gently roll the dough up to form a log by taking one long side and rolling it up to meet the other side.
• Using a knife, plain and unwaxed floss, or a bench scraper, cut the dough into 12 rolls (about 2” thick). Place them in the prepared 9x13 dish.
• Cover with a piece of plastic wrap or a tea towel and allow to sit for 30 minutes.
• Once you’re about 25 minutes into the last rise, preheat the oven to 350 degrees F (177 degrees C).
• Bake at 350 degrees F (177 degrees C) for 35-40 minutes or until the tops are golden brown.

Cream Cheese Frosting

• While the rolls are baking, prepare the frosting by adding the room temperature cream cheese, lemon juice, lemon zest, vanilla extract, and salt to the bowl of your stand mixer.
• With the paddle attachment added, mix the cream cheese, lemon juice, lemon zest, vanilla, and salt on medium speed until they come together.
• Next slowly add in the powdered sugar. I like to add in about ½ cup at a time. Continue to add in the powdered sugar until you reach your desired consistency.
• Remove the strawberry rolls from the oven and allow to cool for 20 minutes before adding the frosting and serving.
• Spoon the lemon cream cheese frosting on top of the strawberry rolls and spread evenly then enjoy.