Roasted Strawberry & Cream Cheese Sweet Rolls

Method

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Wash and trim the strawberries, removing the leaves. Toss them in a bowl with 2 tablespoons of the sugar. Spread the berries in a single layer on the prepared baking sheet. Bake for 25 to 30 minutes if using fresh strawberries, or 40 to 45 minutes if using frozen. The berries will collapse and release their juices. Remove from the oven and let cool on the pan for 10 minutes.
3. Scrape the berries and any liquid into a medium bowl. Using a fork or potato masher, break them into 1/4-inch to 1/2-inch chunks. In a small bowl, mix the remaining 1/2 cup sugar with the ClearJel and cinnamon. Sprinkle this mixture over the berries and stir well. Add the orange zest and stir again. Set aside.
4. To make the dough: Weigh the flour or measure it by spooning it into a cup and leveling off. In a microwave-safe bowl, combine the milk, cream cheese, and butter. Heat for about 90 seconds, until lukewarm. Transfer to a large mixing bowl and add the sugar, egg, yeast, salt, and flour. Mix and knead until a soft dough forms, scraping down the sides as needed. The dough should bounce back when poked.
5. Cover the dough and let it rise for 45 minutes to 1 hour, until nearly doubled in size and puffy.
6. Turn the risen dough out onto a piece of parchment paper. Pat it into a 16x12-inch rectangle. Spread the strawberry filling evenly over the dough, leaving a 1/2-inch strip uncovered along one long edge.
7. Starting from the long edge with the filling, roll the dough into a tight log. Pinch the seam to seal. Refrigerate the log for 30 minutes to firm up the filling, making it easier to slice.
8. Slice the log into 12 equal pieces. (Using a piece of dental floss looped around the log and pulled in opposite directions gives clean cuts.) Place the rolls cut side up in a greased 9x13-inch pan.
9. Cover the pan with plastic wrap and let the rolls rise for 45 to 60 minutes, until puffy. Meanwhile, preheat the oven to 350°F.
10. Uncover the rolls and bake for 28 to 30 minutes, until light golden brown. Remove from the oven and let cool on a rack until lukewarm.
11. For the frosting: Beat the cream cheese and confectioners' sugar together until smooth and no lumps remain. Add the vanilla, then add the milk or cream 1/2 teaspoon at a time until the frosting is spreadable but still thick. Spread or pipe the frosting over the slightly warm rolls.
12. Store any leftover rolls tightly wrapped in the refrigerator for up to a few days. For longer storage, freeze.