First Step: MAKE THE DOUGH

1. Activate the Yeast: In a small saucepan, warm the milk and butter over low heat until the butter is melted and the milk is warm to the touch (about 110°F/43°C). Pour the milk and butter mixture into a large mixing bowl. Stir in the sugar and yeast, and let it sit for 5–10 minutes until it becomes foamy. This step ensures the yeast is active and will help the dough rise properly.
2. Mix the Dough: Add the eggs and vanilla extract to the milk mixture. Stir until combined. Gradually add in the flour and salt, mixing until a dough begins to form. Use a wooden spoon or spatula to bring the dough together.
3. Knead the Dough: Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much, as the dough should remain soft and slightly tacky.
4. Let the Dough Rise: Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1–1.5 hours, or until it has doubled in size. You can also let it rise in the fridge overnight for a slower, more developed rise.

Second Step: MAKE THE CHEESECAKE FILLING

1. Prepare the Filling: While the dough is rising, make the cheesecake filling. In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar, vanilla extract, and egg, and continue beating until well combined. Finally, stir in the flour, which will help thicken the filling and give it the right consistency.
2. Set Aside: Once the filling is smooth, set it aside in the refrigerator to chill until ready to use. The filling should be firm but spreadable when you assemble the rolls.

Third Step: ASSEMBLE THE SWEET ROLLS

1. Roll Out the Dough: After the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches in size. The dough should be about ¼ inch thick.
2. Spread the Cheesecake Filling: Spread a generous layer of the cheesecake filling evenly over the rolled-out dough, leaving a small border around the edges. Be sure to spread it evenly to create uniform rolls.
3. Roll the Dough: Starting from one long edge, carefully roll the dough up into a tight log, pinching the seam to seal it. Use a sharp knife or a piece of dental floss to slice the roll into 12 even pieces, each about 1–1.5 inches thick.
4. Place in the Pan: Grease a 9×13-inch baking dish and arrange the rolls in the dish, making sure they are close together but not touching. This will help them rise properly while baking.
5. Let the Rolls Rise Again: Cover the pan with a clean kitchen towel and let the rolls rise for another 30 minutes, or until they’ve puffed up and are touching each other.

Fourth Step: BAKE THE ROLLS

1. Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
2. Bake the Rolls: Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top and cooked through. Keep an eye on them during the last few minutes to make sure they don’t over-brown.
3. Cool Slightly: Allow the rolls to cool for 10–15 minutes in the pan before applying the strawberry glaze.

Fifth Step: MAKE AND APPLY THE STRAWBERRY GLAZE

1. Prepare the Glaze: While the rolls are baking, make the strawberry glaze. In a blender or food processor, puree the fresh strawberries until smooth. Transfer the pureed strawberries to a small bowl and stir in the powdered sugar and lemon juice. The glaze should be smooth and slightly thickened. If it’s too runny, add a little more powdered sugar to thicken it up.
2. Drizzle the Glaze: Once the rolls have cooled slightly, drizzle the strawberry glaze generously over the warm rolls. The glaze will soak into the swirls of the rolls, creating a beautiful, glossy finish.

Final Step: GARNISH AND SERVE

1. Garnish: If desired, garnish the rolls with chopped fresh strawberries and a dollop of whipped cream for an extra touch of indulgence.
2. Serve: Serve the Strawberry Cheesecake Sweet Rolls warm, and enjoy the perfect balance of creamy cheesecake filling, soft dough, and sweet strawberry glaze. These rolls are best enjoyed the day they are made, but they can be stored in an airtight container for 1–2 days.