Strawberry Cinnamon Rolls

Instructions

To make dough:

1. Make the dough the day before you plan on making the cinnamon rolls. In the bowl of an electric mixer fitted with the dough hook, combine the bread flour. Sugar, yeast and salt. In a small bowl, whisk together the eggs + yolk and milk. Add the egg + milk mixture to the dry ingredients and mix on low speed until the mixture forms a ball. Increase the speed to medium and mix until the dough is very smooth, about 5 minutes.
2. With mixer on medium-low, add in the butter one tablespoon at a time, to the dough and mix until each piece is incorporated before adding the next. Once all the butter is added, continue mixing for additional 3 minutes.
3. Transfer the dough to a well-greased large bowl and let rise, covered for 1- 1 ½ hours. (Dough is very enriched and might not expand much).
4. Once risen, transfer the dough to a parchment lined baking sheet. Pat dough into a rectangle with about 1-inch thickness. Cover with plastic wrap directly on dough and refrigerate overnight.
5. When ready to make cinnamon rolls, make the filling. Combine the melted butter, sugars, cinnamon and nutmeg in a small bowl. Let sit at room temperature while you prepare the dough.
6. Lightly grease a 9 x 13-inch (or two 9 x 9-inch) baking dish. Remove dough from refrigerator. Transfer to a slightly floured work surface and roll the dough into a rectangle about ½ inch thick.
7. Spread out the filling evenly all over the dough using a spatula and spreading all the way to the edges of the dough. Dollop the strawberry compote onto top of the cinnamon filling and evenly spread out. Finally topped with fresh chopped strawberries.
8. To roll up, start with the long side closest to you and begin to roll the dough into a tight spiral. Make sure you keep the roll tight as you go. Use your thumb to release any sticky dough and also to tuck in loose dough. Once rolled, use a serrated knife to slice into 1 ½ inch wide pieces. Transfer pieces to prepared pans, leaving a quarter of an inch between each one. Cover the baking dish with plastic wrap or a towel and let rolls rise in a warm place at room temperature for at least 30 minutes.
9. Preheat oven to 350 degrees F. brush the top of the rolls with the egg wash and bake for 25- 30 minutes or until they are golden and the filling is bubbly and oozing out.
10. While the rolls bake, make the icing. In a small bowl, beat the cream cheese and butter until smooth. Add in the rest of the ingredients and mix until combined. Add more or less heavy cream to get your desired drizzle consistency.
11. Once rolls are baked, let cool in pan for 10-15 minutes. Then top with drizzle of icing. Serve warm or immediately.