In a large mixing bowl or bowl of stand mixer fitted with dough attachment, add all the ingredients and mix on low speed to combine. After 1 minute, increase to medium speed and continue to knead in a stand mixer 5 minutes (8-10 minutes by hand) until dough pulls up with the dough hook or you can see the dough pulling when you stretch it apart. It will still stick but that’s ok.

Lightly spray a large bowl with cooking spray or lightly oil with vegetable oil. Shape dough into a ball and place in a bowl; turn to coat with oil. Cover bowl with plastic wrap and let rise in a warm place 1 ½ – 2 hours, or until doubled.

Wash, dry and dice strawberries. In a medium saucepan combine strawberries, sugar, and lemon juice. Bring to a boil over medium heat and then reduce heat to low and simmer, stirring occasionally for about 10 minutes. The strawberries should release their juices and break down.

In a small bowl whisk together the cornstarch and water until smooth. Slowly pour into the cooking jam while whisking constantly. Continue boiling for 1 minute, pour into a shallow dish to cool. Refrigerate 1 hour to overnight.

Generously butter a 9 x 13 inch baking dish. I used a whole tablespoon of butter, but you do you.

Punch down dough (degas); turn out onto lightly floured surface and gently shape into rectangle, long side facing you. Use rolling pin to roll into approximately 18x13-inch rectangle.

Sprinkle the cinnamon over the dough.

Reserve 2 tablespoons of the jam for the frosting. Set aside in a small bowl. Spread the remaining jam over the cinnamon sprinkled dough, leaving about ½ inch gap at one of the long ends.

Starting at the long end without the gap, roll the dough around the filling. Unlike with cinnamon rolls, you will need to make room for the filling. Rolling too tightly will only squish the filling out the sides and bottom. Instead, imagine rolling around the filling. It is inevitable that the jam will come out the rolled up sides. Just keep going. Stop rolling about 2 inches from the end of the dough.

Take the edge of the dough where you kept the dough clear of jam, and pull it up and over the top of the log you just rolled. Pinch to seal the dough.

Slice the log into 9 pieces using a serrated or very sharp knife, working quickly because the weight of the roll will force the jam out the sides. This makes 9 large cinnamon rolls. I initially wanted to cut 12, but that just isn’t feasible with the jam.

Stagger the cinnamon rolls cut side up in the buttered dish. Scoop any jam that squished onto the work surface (a bench scraper works nicely here) and pour over any rolls that look a little light on filling or in between the rolls.

Cover with plastic wrap and final proof for 30 minutes at room temperature. The yeast is kicking now, so you don’t have to wait long. While your rolls are proofing, preheat the oven to 350°F (no fan).

Bake 30-35 minutes until the tops are golden brown or until a toothpick or cake tester inserted into the center roll comes out clean. You can also take the temperature of the center-most roll. It should read 185°F.

Let the rolls cool 90% before frosting, or as much as your family will allow. Mine allowed less than 1 minute.

In a small bowl using a silicone spatula, stir together softened cream cheese, reserved jam, powdered sugar and lemon juice.

Spread the frosting over the tops of the cooled rolls. Serve and enjoy!