INGREDIENTS:<\/p>\n
+DOUGH:
\n1\/2 cup lukewarm water
\n2 teaspoons instant yeast
\n1\/3 cup sugar
\n1\/2 cup of milk
\n1\/3 cup melted butter
\n1 teaspoon of salt
\n2 eggs
\n4 1\/2 c all-purpose flour (more or less)
\nFILLING:
\n8 oz cream cheese, soft
\n3\/4 c powder sugar
\n3\/4 c strawberry jam
\n1 c finely diced strawberries
\nICING:
\n1\/3 cup reserved cream cheese mixture
\n1\/2 cup powdered sugar
\n1-2 teaspoons of milk
\ntouch of vanilla
\nINSTRUCTIONS:
\nblending warm water, yeast also sugar in mixing bowl. Stir in milk, melted butter, salt, eggs and 1 cup flour. Beat until smooth. Adding flour to make dough. Knead until smooth.
\nLet the dough rest for 5 minutes while you prepare the filling.
\nBeating cream cheese until soft also fluffy. Add 3\/4 cup powdered sugar and beat until smooth. RESERVE ABOUT 1\/3 CUP OF TOPPING. In another small bowl, combine jam and diced strawberries.
\nRoll out the dough on a greased counter into a rectangle about 10\u00d715\u2033. Spread the cream cheese mixture, then the berries. Roll up and pinch the edge to seal.
\nCut the log into 12 slices and place them in a well-greased 9 x 13-inch pan. Covering with plastic wrap also place in the refrigerator.
\nAdd the 1\/2 cup powdered sugar, milk and vanilla to the reserved cream cheese mixture. Beat until smooth, adding enough milk to make a thin glaze. Then place the frosting in a ziplock bag in the fridge.
\nChill the rolls in the refrigerator for 8 to 10 hours or overnight.
\nRemove rolls and bag of frosting from refrigerator. Place the rolls in a warm place and let them rise until doubled (about an hour).
\nBake at 350\u00b0 for 30-35 minutes, or until set in the middle. You may need to cover them with foil to prevent them from browning too much.
\nCut a corner in the ziplock bag and glaze the rolls while still warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
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