Your breakfast just got an upgrade. This giant sweet roll is stuffed with cream cheese, fresh strawberries and tons of flavor. It’s so much fun to slice and serve!
Mix the flour, sugar, salt and yeast in your mixer bowl. Add warm milk, butter and egg. Mix until completely combined.
Scrape down sides, then attach your dough hook. Allow it to work the dough on low for five minutes.
Transfer dough into a greased bowl and cover. Let rise in a warm place until doubled in size, about an hour. The dough is ready when you touch it and the indent stays down.
Pat or roll out into a 12 x 20-inch square on a floured surface.
Mix together cream cheese, egg, vanilla and sugar. Spread over dough. Cut into two inch strips. Spread sliced strawberries over cream cheese mixture.
Roll the first strip and place in the center of a greased 12-inch cast iron skillet. Add the rest of the strips in circles around the center.
Let dough rise to double again. You can let it rise on the counter for another hour, or in the fridge overnight.
Bake at 350°F for thirty minutes
Mix together powdered sugar, milk and vanilla. Drizzle glaze over hot roll.
Allow to cool slightly, but it is best served while still warm.