Increase the speed until the dough is soft and pliable. If you don’t have a stand mixer, use your hands to knead the dough.
Transfer to a lightly floured surface and knead for another minute. Shape the dough into a ball, place in a lightly oiled bowl and cover with plastic wrap. Let stand in a warm place for two hours, or until doubled in size.
As the dough rises, prepare the filling.
Warm the strawberries in a saucepan, stir constantly until the berries begin to release juice. Add sugar and cornstarch.
The mixture will continue to thicken. Remove from heat and continue to stir for a few more minutes. Place in a heatproof bowl, put in the fridge and let cool.
Grease a 9×13 baking pan. Place the dough on a lightly floured surface and roll out into a 12×18 inch rectangle.
Spread the strawberry filling evenly over the dough
Roll dough tightly into an 18-inch strip, cut into 12 equal pieces and place in pan.
Cover the mold and let the dough rise for 1 to 2 hours.
Preheat oven to 375* and bake for 25 minutes or until golden brown
Cool on a wire rack for 10 minutes while you prepare the frosting
Whisk the lemon juice and icing sugar. Stir until smooth
Baste the hot rolls and serve.
Enjoy!
Nutrition Information:
YIELD: 12 SERVING: 1
Amount per serving: CALORIES: 450 | TOTAL FAT: 11g | SATURATED FATS: 5g | TRANS FAT: 0g | UNSATURATED FATS: 5 g | CHOLESTEROL: 43mg | SODIUM: 202mg | CARBOHYDRATES: 81g | FIBER: 3g | SUGAR: 33g | PROTEIN: 8g