In a small saucepan over medium low heat, add the milk and butter. Stir until butter has melted and remove from heat. Let stand until it is lukewarm temperature.
In large mixing bowl whisk together 2 1/4 cups flour, yeast, sugar and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all the ingredients are added).
Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup flour until dough starts to form and become smooth.
Let dough rest for 10 minutes.
On a lightly floured surface, roll the dough into a large 9X15 square, about 1/4-1/2 inch thick.
Spread strawberry fruit filling evenly on top of the dough.
In small bowl, combine the cinnamon and sugar and sprinkle on top of the strawberry fruit topping.
Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls.
Place in a greased 9X13 inch pan, cover with a damp cloth and let rise for 30 minutes.
Preheat oven to 375°.
Bake for 30 minutes or until just golden brown on the top.
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 warm cinnamon rolls and enjoy!
This recipe was created by
Alyssa has always had a passion for cooking, and she bakes because it’s her outlet to be creative. She loves trying new recipes with her family, who like to rate and give input on how the recipe can be improved or changed. When she’s not in the kitchen, she loves spending time with her family.