Strawberry Cinnamon Roll Cake

Instructions

1. Dough: In a large bowl of a stand mixer fitted with the dough hook, add the warm milk and yeast. Stir to combine, then let sit for 8-10 minute until it starts foaming. Add in the flour, eggs, butter and sugar, and run on low until the dough comes together (if totally too sticky, add ¼ cup flour). Dough will be rather sticky. Cover bowl with a damp cloth and let sit for 15 minutes.
2. Add in the salt and run the mixer on medium for 8-9 minutes, or until the dough is smooth and elastic. It's still kind of sticky at this point (that's OK).
3. Lightly oil a large bowl and place the dough in the bowl, turning once to lightly oil the dough. Cover loosely with a damp towel and set in a warm, draft-free spot for 90 minutes or until doubled in size (mine was doubled at 88 minutes).
4. For the Jam: Add the strawberries and any juice you have after cutting them to a heavy-bottomed saucepan. Add the sugar, lemon juice, cornstarch and cinnamon and bring to a boil for 2 minutes. Reduce to a low simmer for 5-10 minutes or until reduced and thickened. Mash any very large chunks with a spoon. Set aside to cool while the dough is proofing.
5. Put the Cinnamon Rolls Together: Grease two 8" round cake pans and line with parchment paper. Oil the parchment paper, also. Turn the dough out and divide into two equal-sized pieces.
6. Dust your counter lightly with flour and stretch and roll each piece of dough into a rectangle about ¼ inch thick. (My rectangle was approximately 9x11"). Cover each piece of dough with a thin layer of strawberry jam and reserve the remaining to serve with the cake. Cut six equal-width long strips of dough.
7. Carefully roll up one strip into a fairly tight cinnamon roll shape and place it in the middle of one of the pans. Wrap the other five strips around that center roll, not worrying if they evenly meet. Leave about 1 to 1 ½ inches between the outer strip and edge of the pan. (Dough is stretchy, so handle it carefully with both hands while transferring each strip to the pan.) Repeat with 2nd pan.
8. Cover the pans loosely with a damp towel and set in a warm, draft-free spot to rise for about 90 minutes, until doubled.
9. At about 80 minutes into the dough proofing, preheat your oven to 350° and bake the rolls for 25 to 30 minutes or until puffed up and lightly bronzed. Set the pans on a rack to cool for about 15 minutes. Run a knife around the edges to loosen, then take out of the pans to a rack to complete cooling. Lightly press down on the flattest of the two rolls, so it will make an even bottom layer for the cake.
10. While the cake is cooling, make the glaze: In a large bowl, add the cream cheese and butter and beat on medium until they are smooth and completely combined. Add in the cream, lemon juice, and half of the powdered sugar and mix on low until combined. Add in the remaining powdered sugar and the vanilla and run the mixer on low for several minutes to combine, scraping bowl as needed. Mix for 2 to 3 minutes more until the dough lightens up and is creamy, almost fluffy. (If it seems to thin, add another ¼ to ½ cup of powdered sugar, then mix again.)
11. Put the cake together: Place the flattest cinnamon roll on a cake plate and cover the top with about ½ inch of the cream cheese glaze. Place the second cinnamon roll on top and cover the top and sides with the glaze (it's pretty if you let some of the top ridges slightly poke out of the glaze so people will know it's a cinnamon roll). Serve with any remaining strawberry jam and/or leftover cream cheese glaze.
12. Place leftover cake uncovered in the refrigerator for about 30 minutes (for the glaze to firm up), then cover with aluminum foil. Store leftovers in refrigerator. To serve leftovers, microwave slices for 15 to 20 seconds before serving.