Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze Recipe

1. In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.

2. In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached.

3. Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.

4. On a lightly floured surface, roll the dough into a large 9×15-inch square about half an inch thick. Spread strawberry pie filling evenly on top of the dough.

5. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams.

6. Cut into 9 to 12 slices and place in a greased 9×13-inch pan and cover with a damp cloth and let rise for 30 minutes.

7. Preheat oven to 375 degrees F. Bake for 30 minutes or until just golden brown on the tops.

Glaze:

1. Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!