Strawberry Cheesecake Sweet Rolls

• FOR THE STRAWBERRY FILLING:
• 2 pounds Fresh Strawberries, Chopped
• 1/2 cups Granulated Sugar (adjust The Amount Up Or Down According To How Sweet The Strawberries Are)
• 2-1/2 Tablespoons Cornstarch
• 5 drops Red Food Coloring (optional)
• _____
• FOR THE BREAD DOUGH:
• 3 cups Bread Flour, Divided Use
• 1/4 cups Granulated Sugar
• 1 teaspoon Salt
• 1 Tablespoon Instant Or Quick-rise Yeast
• 1/4 cups Hot Water (120-130 Degrees)
• 1/4 cups Warm Milk (120-130 Degrees)
• 8 ounces, weight Cream Cheese, Softened
• 1 whole Large Egg
• 1 Tablespoon Grated Lemon Zest
• 1 teaspoon Vanilla Extract
• 1 teaspoon Butter Flavor Extract
• 1/4 teaspoons Cheesecake-flavor Oil (optional) (available In Candy Supply Stores And Online)
• 1 cup Graham Cracker Crumbs
• 1 Tablespoon Granulated Sugar
• 2 Tablespoons Butter, Melted
• _____
• FOR THE GLAZE:
• 1/2 cups Sifted Confectioners Sugar
• 1/2 teaspoons Vanilla Extract
• 1/8 teaspoons Cheesecake-flavor Oil (optional)
• 1-1/2 Tablespoon Milk

1. For the filling: Combine strawberries, sugar and cornstarch in a 10" skillet; bring to a boil, stirring constantly, crushing the berries lightly with the back of a wooden spoon. Reduce heat to medium-low and continue to cook and stir until mixture has thickened. The mixture will be chunky. Remove from heat; let cool completely.
2. For the bread dough: Combine 1 1/2 cup flour, sugar, salt and yeast in the bowl of an electric mixer. Add water, milk, cream cheese; beat until mixture is combined. Add 1/2 cup flour, egg, lemon zest, vanilla, butter extract and cheesecake oil; beat on medium speed for about 2 minutes or until a soft dough forms. Dough will be sticky.
3. Turn dough onto floured board; knead in remaining 1/2-1 cup flour until dough is smooth and elastic - about 5 minutes. I used about 2 1/2 cups of flour total in this dough - that includes kneading. You want the dough to be slightly sticky - adding too much flour will dry the bread out.
4. Cover dough and let rest for 10-15 minutes.
5. Combine graham cracker crumbs and sugar in a small bowl; spread crumb mixture out on a piece of wax paper.
6. Divide dough into 12 equal pieces. On a lightly floured surface, roll each piece into a 15" rope. Brush each rope with melted butter; roll the rope in the graham cracker crumb mixture, coating well.
7. Form ropes into a coil, tucking ends under. Place coils on baking sheets sprayed with nonstick cooking spray. Sprinkle coils with any remaining graham cracker crumb mixture, if desired. Cover lightly with plastic wrap; let rise in a warm place until doubled in volume, 30-45 minutes.
8. Preheat oven to 350 degrees.
9. Lightly press center of each roll with your fingers to make a hole for the filling; fill indentation generously with strawberry filling (I fill the center, then mound and slightly spread the filling on the top of each roll).
10. Bake at 350 degrees for 12-15 minutes or until lightly browned. Remove coils to a wire rack and cool completely.
11. For the glaze: Combine glaze ingredients, adding milk a little at a time to achieve desired drizzling consistency. Lightly drizzle glaze over cooled rolls.
12. Makes 12.

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Taken from tastykitchen.com/recipes/breads/strawberry-cheesecake-sweet-rolls/ (may not work)