First, break up the yeast and dissolve it in the milk together with the sugar.
Place 2/3 of the flour in a well in a bowl, pour the milk into the center and start mixing, then add melted butter and food coloring and mix.
Then incorporate the remaining flour and work until the mixture is smooth, then transfer to a lightly greased bowl, cover with cling film or a clean cloth and leave to rise for about 1-2 hours or until it has doubled in volume.
In the meantime, peel the strawberries and cut them into chunks, then pour them into a saucepan together with the sugar, cornstarch and jam, mix and, over a low heat and stirring, bring to the boil and continue to cook for 5-6 minutes or until it thickens. , then let cool completely.
Take the leavened dough and roll it out on the work surface dusted with flour until you obtain a sheet no more than 1 cm thick.
It will be quite large, so divide it in half with a smooth-bladed knife.
Distribute half of the strawberry mixture on the surface of the first sheet, rolling it out carefully, then roll starting from the long side, then do the same with the second sheet.
With the same smooth-bladed knife, cut the rolls into swirls and place them on the baking tray lined with baking paper, leaving 1-2 cm between one swirl and the other, then leave to rise for about 1 hour.
When the rolls have risen well and have joined together, bake at 180°C and cook for approximately 25-30 minutes or until golden brown, in a pre-heated ventilated oven, then remove from the oven and leave to cool completely.
Prepare the icing by combining the butter at room temperature and the cheese in a bowl, mix and beat with a whisk, then add the sugar and vanilla and work until you obtain a smooth cream.
Move the rolls onto a serving plate, transfer the cream into a piping bag with a smooth and not too wide nozzle and decorate.
The strawberry cinnamon rolls are ready, all you have to do is enjoy them.
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