HOMEMADE STRAWBERRY CINNAMON ROLLS with Cream Cheese Icing

First, start by whisking together 3/4 cup of warm milk, 3 tbsp of melted butter, and 2 tsp of yeast in a large mixing bowl. Then, whisk in 1 egg. Next, mix in 2 & 1/4 cups of flour, 3 tbsp of sugar, and 1/4 tsp of salt until a shaggy dough forms. Transfer to a clean surface and knead until a smooth dough forms. It should be slightly tacky, but not sticky. Transfer back to the mixing bowl and let this rise somewhere warm for an hour, or until it almost doubles in size. Roll the dough out into a rectangular shape (about 12x8 inches) Sprinkle evenly with 1/2 cup of brown sugar, 1 tsp of cinnamon, and 3/4 cup of strawberry jam. (To make your own jam: cook down 1 cup of frozen strawberries, juice of 1/2 a lemon, and 3 tbsp of cane sugar—and let it completely cool and refrigerate. Make sure you are using refrigerated jam, it will make rolling in a log easier.) Roll into a log. Slice into about 1 & 1/2 inch thick slices (highly recommend using floss!) You should have 8 rolls. Transfer to to a buttered 9 x 9 baking dish and let rise somewhere warm for 30 minutes. (I sit the baking dish on top of the oven while it preheats.) Bake on 375 for 23-25 minutes. Or until the tops are getting lightly browned. Top with cream cheese icing—2 oz of softened cream cheese, 1 tbsp of softened butter, 1/3 cup of powdered sugar, and 1 tsp of vanilla bean paste, mixed until smooth. I also added a drop of all natural red food coloring to make it pink :)