Prepare the Tangzhong:

• In a small saucepan, whisk together ¼ cup flour and ¾ cup water.

• Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.

• Remove from heat and let it cool to room temperature.

Make the Dough:

• In a stand mixer bowl, combine 3½ cups flour, sugar, yeast, and salt.

• Add the milk, egg, vanilla extract, and cooled Tangzhong.

• Mix until a dough forms.

• Add softened butter and knead until the dough is smooth and elastic, about 8–10 minutes.

• Cover the bowl and let the dough rise in a warm place until doubled in size, about 1–1½ hours.Cambrea Bakes

Prepare the Strawberry Filling:

• In a saucepan, combine chopped strawberries, brown sugar, lemon juice, cornstarch, and water.

• Cook over medium heat, stirring frequently, until the mixture thickens and becomes jam-like.

• Remove from heat and let it cool.

Assemble the Rolls:

• Preheat the oven to 350°F (175°C).

• On a floured surface, roll out the dough into a 12×18-inch rectangle.

• Spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges.

• Roll the dough tightly from the long edge into a log.

• Cut the log into 12 equal slices and place them in a greased 9×13-inch baking dish.

• Cover the dish with a clean towel and let the rolls rise until doubled in size, about 30–45 minutes.

Bake the Rolls:

• Bake the rolls in the preheated oven for 25–30 minutes, or until golden brown.

• Remove from the oven and let them cool slightly.

Prepare the Glaze:

• In a bowl, beat together cream cheese and butter until smooth.

• Add powdered sugar, reserved strawberry filling, and milk.

• Mix until the glaze reaches a pourable consistency.Cambrea Bakes

Glaze the Rolls:

• Drizzle the glaze over the warm rolls before serving.