• Add warm water, yeast, sugar, and salt to a bowl. Let it rest for 5-10 minutes or until bubbly.
• Using the dough hook attachment, slowly add the flour. Mix until the dough starts to form a loose ball
• Cover the mixing bowl with a dish towel and let the dough proof for 30-45 minutes or until the dough has doubled.
• Once the dough has doubled, roll it out on a floured surface. Try to shape the dough into a large oval or rectangle.

Filling

• Mix together cream cheese, butter, and granulated sugar using a hand mixer. Mix until creamy.
• Gently spread the cream cheese filling evenly over the dough. Next. spread one cup of strawberry filling over the cream cheese layer.
• Spray an even layer of cooking spray into a 13x9-inch baking dish. Set aside.
• Starting at one end of the dough, gently roll a little dough at a time, moving from one end to the other. Repeat this step until all the dough has been rolled up. Carefully pinch the ends of the dough to the roll to prevent it from unrolling.
• Using dental floss, gently cut the dough into even pieces. Slide the dental floss under the dough, pull both ends of the floss over the top of the dough, and pull tight to slice. Place the roll into the prepared baking dish. Continue this step until all the dough has been sliced.
• Pour heavy cream around the cinnamon rolls until it covers the bottom of the pan.
• Preheat the oven to 350℉. Let the rolls rise for 25-30 minutes until they have fluffed up a bit. Bake for 25-30 minutes until the tops of the rolls have turned a slight golden brown color. Remove them from the oven and set aside to cool for 30 minutes.

Cream Cheese Topping

• Cream together butter, cream cheese, and vanilla extract using a hand mixer. Slowly add in the powdered sugar and continue mixing until the topping has no lumps.
• Spread the cream cheese topping evenly over the rolls. Using the remaining strawberry filling, drop about a tablespoon of filling in the center of each roll.
• Serve and enjoy!