Strawberry Rolls with Cream Cheese Icing
1/2 cup milk
1 tsp active dry yeast
1 Harvest Haven egg
1/4 cup sugar
1/4 cup butter
2 cups all-purpose flour
pinch of salt
1 cup Harvest Haven strawberries, thawed, chopped, and juice drained (save for strawberry lemonade)
1/2 to 3/4 cup Harvest Haven strawberry preserves
For Cream Cheese Icing
1/2 cup cream cheese at room temperature
3 tbsp unsalted butter softened
1 tsp vanilla extract
1 to 1 1/2 cups powdered sugar
Warm up the milk. Add yeast to it, stir and let sit for 5 minutes until yeast dissolves.
In the bowl of your mixer, add the sugar, egg, butter, flour and pinch of salt. Mix using the paddle attachment until the dough resembles peas. Switch to the hook attachment, add the milk mixture and mix for about 3 to 5 minutes. Dough should be elastic and soft. Place the dough in a slightly oiled bowl, cover with plastic wrap and let it rise in a warm place until doubled in size. In 45 min - 1 hour your dough should have doubled in size.
Butter a 10 inch pie dish, or any baking dish you choose to use.
Roll the dough into a rectangle that's about 18 inches x 12 inches. Spread the strawberry preserves over the dough evenly. If you use too much jelly it will come out when you slice into rolls. Evenly arrange the strawberries over the preserves.
Start rolling the dough, starting from the far side towards you. When you reach the end make sure to pinch the sides together.
Cut the roll into 8 equal rolls. To make this easier cut the roll in half first, then each half in half and so on, until you have 8 rolls. Use a serrated knife.
Place the rolls into the prepared baking dish and cover with plastic wrap. Let the rolls rest and rise until doubled in size.
In the meantime you can prepare the cream cheese icing. Place all the ingredients in the bowl of your mixer and mix until smooth. If you find the icing is too thick add 1 tbsp of milk, keep adding milk until the desired consistency, but only add 1 tbsp at a time because it thins out quickly. You shouldn't need more than 1 or 2 tbsp of milk. If the icing is too thin, add more powdered sugar and mix.
Once the rolls have doubled in size, bake at 350 F degrees for about 30 minutes or until nice and golden. Let the rolls cool a bit, for about 10 minutes then drizzle with the cream cheese icing and serve.