Combine 2 cups of flour, sugar, Fleischmann's® RapidRise® Yeast and salt in a large bowl and stir until combined.
Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F. Butter won’t melt completely). For my water it took 1 1/2 minutes for the water to reach 120°F. Add the warm water/butter to flour mixture with egg.*See recipe notes for tips to get your water just right!
Beat 2 minutes at medium speed of electric stand mixer. Add 1 cup flour; and continue to beat 2 minutes at high speed. Stir in just enough remaining flour so that the dough will form into a ball. For me that was 4 1/2 cups, but you may need more or less!
Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed, about 7 minutes. Cover with a towel; let rest for 10 minutes. While to dough is resting, prep your strawberry filling.
Once the dough has risen, roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread strawberry jam and fresh strawberries over the rolled dough making sure to leave a 1 inch space around the edges.
Beginning at long end of the rectangle, roll up tightly and pinch the seem to seem. Some of the strawberry filling will escape, it's okay don't panic. Cut into 12 equal pieces using a knife or plain dental floss. Place, cut sides down, in greased 13 x 9 inch baking pan . Cover with towel; let rise in warm place until doubled in size, about 30 minutes-1 hour.
Once the strawberry rolls have doubled in size, bake at 350 degrees F for 25-30 minutes until strawberry rolls are golden brown. While to strawberry cinnamon rolls are baking, make the lemon cream cheese icing. Once the rolls are finished baking, let rest for 20 minutes and top with lemon cream cheese icing. Enjoy!
Measure out your jam and set aside. Slice strawberries and add to bowl with a little sugar and stir to combine. The sugar isn't required, but it makes the rolls even sweeter.Set aside until dough has risen.
Lemon Cream Cheese Icing
Let cream cheese and butter come to room temperature. I like to take mine out when I start the strawberry roll dough and by the time I am ready to make the icing they are good to go.
Combine all ingredients in a small bowl and stir with a fork or whisk to combine making sure to get all the cream cheese worked in. Drizzle over finished strawberry rolls.
Leftover Storage: Store leftover strawberry rolls in an airtight container in the fridge for up to 4 days. Enjoy cold, or re-heat in the microwave until warm.
Icing Tips: The cream cheese icing recipe is enough for a drizzle as shown. If you want to coat the entire roll in icing then I suggest doubling the recipe.
The Perfect Water Temperature: The water temperature for the yeast to work properly should NOT BE HOT! It should be warm to the touch and not hot enough you have to pull your hand away. I like to use a thermometer to get the water the perfect temperature (120 degrees F- 130 degrees F).