1-First Step: Activate the yeast (mise en place). Warm 1 cup milk to 110°F. Stir in 2 1/4 tsp yeast and 1 tsp of the 1/3 cup sugar. Let sit 5-10 minutes until foamy. Gather remaining dough ingredients. This proofs yeast for reliable rise.

2-Second Step: Mix and knead the dough. In a stand mixer bowl or large mixing bowl, combine foamy yeast mixture, remaining 1/3 cup minus 1 tsp sugar (about 1/3 cup total adjusted), 1/4 cup melted butter, 1 egg, 3 1/2 cups flour, and 1/2 tsp salt. Mix on low until shaggy, then knead 8 minutes by hand or with dough hook until smooth and elastic. Dough should pull away from sides; add 1 tbsp flour if sticky. Place in greased bowl, cover with damp cloth, rise in warm spot 1 hour until doubled.

3-Third Step: Prepare the strawberry cream cheese filling. Beat 8 oz softened cream cheese, 1/2 cup granulated sugar, and 1 tsp vanilla until smooth. Fold in 1 cup chopped strawberries or preserves. Chill 15 minutes to firm up, preventing leaks when rolling. Chop berries small for even spread.

4-Fourth Step: Roll out and fill the dough. Punch down risen dough on floured surface. Roll into 12×18-inch rectangle, about 1/4-inch thick. Spread chilled filling evenly to edges, leaving 1/2-inch border on one long side. Roll tightly from filled long side into log. Pinch seam to seal.

5-Fifth Step: Slice and second rise. Use unflavored dental floss or sharp knife to cut log into 12 equal 1.5-inch pieces. Place cut-side up in greased 9×13-inch baking pan. Cover, rise 30 minutes until puffy. Rolls should touch slightly.

6-Sixth Step: Bake the rolls. Bake at 350°F for 25-30 minutes until golden brown and internal temp hits 190°F. Rotate pan halfway for even browning. Cool in pan 10 minutes on wire rack.

7-Final Step: Add cream cheese icing and serve. Whisk 1 cup powdered sugar, 2 tbsp milk, 1/2 tsp vanilla until smooth. Drizzle over warm rolls. Serve fresh for gooey centers. Pairs great with iced tea from our slow cooker savory recipes for contrast. Store leftovers as below.