In the larger measuring cup, warm milk to between 100-110 degrees. Add tablespoon of sugar and yeast and stir both into the warm milk. Let the yeast activate for about 4-5 minutes until foamy on the surface.

In a large bowl add milk and yeast mixture, egg and vanilla and whisk together.

In a medium bowl add flour, sugar and salt and whisk together. Add the flour mixture to the milk mixture in the bowl and mix together. When the dough starts to come together add butter piece by piece to the dough as it’s being mixed.

When the dough comes together as a smooth ball that pulls away from the sides of the bowl, roll it out onto a floured surface and knead for about 5 minutes until soft and shiny. If using a stand mixer with a dough hook, mix the dough on low to medium low for about 5 minutes. Place dough in a large oiled bowl and cover with plastic wrap and allow to sit in a warm spot for about an hour or until it doubles in size.

Prepare a 11x13” baking pan with butter along all sides and bottom of the pan.

When dough has risen, punch down and roll out onto a lightly floured surface. Roll out into a rectangle that is about 10x15”. Spread extra soft butter over the surface leaving about 1” of the far long edge with no butter.

In a medium bowl add strawberry preserves, lemon juice and cinnamon and mix together. Spread mixture over the butter on dough, again leaving about 1” of the far edge of the dough bare. Add sliced strawberries evenly over the preserves.

Starting from the long edge, begin rolling the dough tightly by stretching the dough a little while rolling. When you reach the far bare edge pinch and press the bare edge to the bare outside of the dough trying to seal the edge. Push the ends of the roll towards the center so your roll is even all the way across.

Cut the dough with a serrated knife or use dental floss into 12 equal rolls. Place each roll in the prepared baking pan, leaving space in between each roll. Cover the pan with plastic wrap and allow the rolls to proof for about 30 minutes. Preheat the oven to 375 degrees when the rolls are proofed for about 25 minutes.

Place the rolls in the oven and bake for about 25-30 minutes. Remove from the oven and allow to cool for about 10 minutes. Make glaze by adding powdered sugar, freeze dried strawberries and lemon juice in a small bowl and whisking until smooth. Pour over rolls when the top feels cool. Enjoy!