First start by making the jam. Quarter strawberries and put in a medium sauce pot. Add lemon juice/zest and turn on medium high heat.
In a separate bowl, combine pectin and sugar. Mix together. Add sugar/pectin mixture to strawberries. Once strawberries comes to a boil, lower heat and simmer until thick, about 30 minutes. Remove from heat and cool in a bowl.
To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
Combine sugar, flour, and salt in a bowl and set aside.
Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg.
Switch to the dough hook. Add remaining flour mixture and the second egg.Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.
Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes.
Let this proof for 45 minutes. Dough should double in size.
Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”.
Spread ¾ of the strawberry jam over dough and leave ½” of the sides clean.
Mix together sugar and cinnamon and sprinkle over the strawberry filling.
Next, starting from the bottom, roll as tightly as you can until it is all rolled up.The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.
Cut off 1 1/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again.
Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
Preheat oven to 350 degrees F (176 degrees C).
Bake for about 20-25 minutes, or until golden brown on the sides.
While the rolls are baking, make the glaze.Combine all the ingredients in a mixer fitted with a paddle attachment and mix on low until it comes together.
When rolls come out of the oven, spoon over filling and let it seep into each corner and crack. Let it cool, serve immediately or you can chill and reheat!