Strawberry Cheesecake Cinnamon Rolls

• In a small bowl combine warm milk (between 100-110 F), water, sugar, and active dry yeast and let sit 5 minutes or until foamy.
  1 cup milk, ¼ cup water, ¼ cup white granulated sugar, 1 Tablespoon yeast
• In a stand mixer (or large bowl if mixing by hand) combine salt, butter, egg, and flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic. It will be a little sticky.

  If mixing without a mixer, simply mix with a wooden spoon until you can't mix anymore and then begin kneading by hand 8-10 minutes.
  1 teaspoon salt, ½ cup salted butter, 1 large egg, 4 cups all purpose flour
• Oil a large bowl, place dough inside and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For the Filling:

• Transfer the freeze dried strawberries to a large zip close bag and roll with rolling pin until the strawberries are a fine powder.

  You can also blend in the blender until powdered.
  2 oz freeze dried strawberries
• In a bowl, combine strawberry powder with the white granulated sugar, vanilla extract, lemon zest, and flour. Mix well. Optional: Save 3 Tablespoons to sprinkle over tops of rolls after frosting.

  NOTE: You CAN put ½ teaspoon cinnamon in, but they actually taste better without it to us!
  1 cup white granulated sugar, ½ teaspoon vanilla extract , 2 teaspoons lemon zest (1 lemon) , 2 Tablespoons all purpose flour
• On a floured work surface, roll the dough into a long 24 inch by 12 inch rectangle. I stop occasionally and shape it with my hands to keep in a rectangle shape.
• Spread softened butter over dough. Sprinkle and spread sugar mixture evenly over butter.
  ½ cup salted butter
• Carefully roll the dough lengthwise starting at one edge into a long roll.
• Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces.
• Place rolls cut side down into an oiled 9x13 inch pan or large baking sheet, being careful not to crowd the rolls so they have room to rise.

  Let rise for 1 hour or until almost doubled in size.
• Preheat the oven to 350 ℉.

  Bake strawberry rolls for 25 minutes for dark pans, 30 minutes for glass pans and thick ceramic stoneware pans.

  Cool for 20 minutes (at least) before frosting.

For the frosting:

• In a mixing bowl, Use an electric mixer to cream the softened cream cheese together with the powdered sugar and vanilla until creamy and smooth.
  8 oz cream cheese, softened, 2½ cups powdered sugar , 1 teaspoon vanilla extract
• Spread over the cooled strawberry cinnamon rolls and serve, and optionally sprinkle with some of the strawberry sugar or sliced strawberries. Enjoy!