Activate Yeast & Mix Dough:

1. Warm milk to 110°F. In a small bowl, whisk yeast into warm milk with a pinch of sugar; let sit 5 minutes until foamy.
2. In a stand-mixer bowl or large bowl, combine sugar, melted butter, salt, eggs, and the yeast mixture.
3. Gradually mix in flour until a soft dough forms.

Knead & First Rise:

1. Knead (by mixer with dough hook or by hand on floured surface) about 6–8 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 1 hour, or until doubled.

Prepare Filling:

1. While dough rises, stir together chopped strawberries, jam, and softened butter in a small bowl.

Shape Rolls:

1. Punch down risen dough and roll out on a floured surface into a 12×16″ rectangle.
2. Brush with strawberry filling, leaving a ½″ border.

Roll & Cut:

1. Tightly roll from the long side into a log.
2. Cut into 12 equal slices and arrange cut-side up in a greased 9×13″ pan.

Second Rise & Bake:

1. Cover rolls loosely and let rise 20 minutes until puffy.
2. Preheat oven to 350°F. Bake rolls 18–20 minutes until lightly golden. Cool 10 minutes.

Make the Icing:

1. Beat cream cheese and butter until smooth. Gradually add powdered sugar until thick.
2. Mix in almond extract and a drop or two of pink coloring until desired hue.

Finish & Serve:

1. Drizzle or spread icing over warm rolls.
2. Top with sprinkles and extra chopped strawberries if desired. Serve warm.