Prepare the Dough

Heat the milk until just bubbling. Remove from the heat and stir in the butter until melted. Allow the mixture to cool until lukewarm.

In a large bowl, whisk together 2¼ cups flour, yeast, sugar, salt, and lemon zest. Add the egg and the warm milk mixture. Stir until combined.

Gradually mix in the remaining flour until a soft dough forms.

Knead

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a dough hook.

The dough should spring back when lightly pressed.

Rest

Cover with a damp towel and let the dough rest for 10 minutes.

Fill

Roll the dough into a 12×9-inch rectangle.

Spread the strawberry compote evenly over the dough, reaching all the edges. Sprinkle with cinnamon if desired.

Roll

Using a knife or pizza cutter, divide the dough into 12 equal strips.

Roll each strip individually and place into a greased 9×13-inch baking dish.

Rise

Cover the pan and let the Strawberry Cinnamon Rolls rise in a warm place for about 45 minutes or until doubled in size.

Meanwhile, preheat the oven to 350°F (190°C).

Bake

Bake for 23–25 minutes until lightly golden.

Allow the rolls to cool for about 10 minutes.

Top with fresh sliced strawberries if desired.

Make the Frosting

Beat together the softened cream cheese and butter until smooth.

Mix in the strawberry compote.

Gradually beat in powdered sugar until creamy.

Add heavy cream or milk until the frosting reaches your preferred consistency.

Spread generously over warm rolls before serving.