DOUGH

• 1. In a medium-sized pot, melt butter on the stovetop. When fully melted, add the milk to the butter. Heat the milk and butter mixture until it’s warm *. Mix in 1 tbsp of granulated sugar.
  2. Pour the milk mixture into a big mixing bowl. Once the milk reaches 110 F, sprinkle yeast across the milk mixture and let it activate/ bloom in a relatively warm area for about 10 minutes. The yeast should be foamy when ready.
  3. Add the rest of the sugar and stir well to dissolve the sugar crystals.
  4. Slowly add the flour (1 cup at a time) to the milk mixture while stirring with a wooden spoon as you add more flour. The dough should be shaggy, flaky, and sticky.
  5. Once all the flour is added, knead the dough with your hands until all the flour is well incorporated. Knead by hand for about 10 minutes for the best result. The dough should be smooth and elastic. There should be no loose flour left in the bowl.
  6. Form a round ball with the dough, and cover with plastic wrap so no air gets in or out. ** (depending on the bowl you use, you may need to lightly grease the bowl with olive oil to prevent the dough from sticking).
  7. Let the dough rise for about one hour in a warm place. *** The dough should double in size.
  8. Optional step (according to my mom for ultra-soft and fluffy dough): After the first proving, knead the dough for a few minutes and repeat the rising step once again.
  9. Lightly flour a flat and smooth surface (pastry mat, marble slab, huge chopping board, or a clean kitchen counter).
• FILING
  10. Roll the dough out into a rectangular shape (roughly about 11 x 14 inches)
  11. Spread the vanilla yoghurt onto the dough, followed by strawberry jam and the chopped strawberries.
  12. From the longer side of the rectangular, start rolling the dough into a cylinder. Make sure to roll the dough tightly.
  13. Cut the dough into 9 – 10 even pieces using a sharp knife ****
  14. Grease an 8x8 or 9x9 baking dish.
  15. Place the strawberry rolls with the cut side down in the greased baking dish. Place them with some space in between them so they will have space to rise and expand.
  16. Cover the baking dish with plastic wrap and let it rise for 20 – 30 minutes in a warm area.
• BAKE AND SERVE
  17. Preheat the oven to 350 F.
  18. Remove the plastic wrap, brush extra melted butter on top (optional), and bake the cinnamon rolls for 20 - 22 minutes or until golden brown on top.
  19. Serve with Cashew Cream Cheese Frosting or 2 ingredient vegan icing *****