These Strawberry Cinnamon Rolls are a delicious twist on the classic cinnamon roll, featuring a sweet and fruity strawberry filling. Perfect for breakfast or a special treat!

Prepare the Dough:
In a large bowl, combine the flour, granulated sugar, yeast, and salt.
In a small saucepan, heat the milk until warm (not hot). Remove from heat and stir in the melted butter.
Add the warm milk mixture and the egg to the dry ingredients. Mix until a dough forms.
Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Strawberry Filling:
In a medium saucepan, combine the diced strawberries, granulated sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring frequently, until the strawberries release their juices and the mixture thickens, about 5-7 minutes.
Remove from heat and stir in the butter. Let cool slightly.
Prepare the Cinnamon Sugar Filling:
In a small bowl, mix together the granulated sugar and ground cinnamon.
Spread the softened butter evenly over the rolled-out dough.
Assemble the Cinnamon Rolls:
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle about 1/4-inch thick.
Spread the cinnamon sugar mixture evenly over the dough.
Spoon the strawberry filling evenly over the cinnamon sugar mixture.
Roll the dough tightly from one long side to the other to form a log.
Slice the log into 12 equal pieces and place them in a greased 9x13-inch baking dish.
Bake the Cinnamon Rolls:
Preheat your oven to 350°F (175°C).
Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
Remove from the oven and let cool slightly.