Make the Tangzhong:

• Add all the ingredients for the tangzhong to a small saucepan. Before turning on the heat, whisk the ingredients together, smoothing out any lumps of flour. Once combined, place the saucepan on medium low heat, stirring constantly until it thickens to a paste-like mixture (like making a rue), about 5 minutes.
• Remove from the heat and transfer the tangzhong into a heat-safe bowl. Set aside to cool to a lukewarm temperature, about 85°F/30°C.

Mix the dough:

• To the bowl of a stand mixer, combine the tangzhong mixture, milk, sugar, salt, instant yeast, 2 eggs and about half of the flour (2 cups/240g). On low speed, mix with the dough hook attachment until combined and smooth. While on low speed, gradually add the remaining half of the flour (2-1/4 cups/270g). Continue to mix until fully combined. The dough will be thick and slightly dense.
• While on low speed, add the softened butter, one tablespoon at a time. Allow butter to fully incorporate between additions. This could take up to 5 minutes. While adding the butter, the dough will begin to smooth out and become softer.
• Knead dough for 10-15 minutes on low speed, until it comes to a full window pane (check blog post for tips on the windowpane test). At this point, the dough should feel very soft and elastic. It will become easier to handle after it rises during bulk fermentation.

Bulk Fermentation:

• Place the dough into a larger, greased bowl. Cover with a plastic bowl cover or clean kitchen towel. Let rise until doubled in size, about 60-90 minutes.

Prepare Filling:

Strawberry Compote:

• In a medium saucepan, combine the strawberries, 1/3 cup sugar, lemon zest, lemon juice, and cinnamon. Bring to a low simmer over medium low heat, stirring constantly. As the strawberries cook, they will release their juices. Continue to cook and stir until the strawberries develop a darker red color and the liquid decreases by half, about 5-10 minutes.
• In a small bowl, combine the 2 teaspoons cornstarch and 1-1/2 teaspoon water. While stirring, add to the strawberry mixture. Stir and cook another 2-3 minutes until mixture thickens.
• Remove from heat and let cool to room temperature before topping the rolls.
• Store any extra strawberry compote in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Cream Cheese Filling:

• With an electric mixer, beat together all the ingredients for the cream cheese filling until smooth and fully combined, about 1-2 minutes.
• Use cream cheese filling when it is softened, but do not keep it at room temperature for more than 2 hours. If needed, store in the refrigerator until ready to use. Allow refrigerated filling to soften for about 30 minutes, at room temperature, before topping the rolls.

Pastry Streusel:

• Combine all ingredients for the pastry streusel in a small bowl, using a fork to stir it together. Break up any large chunks. As the streusel sits, it will dry slightly - making it easier to sprinkle.
• Store any leftover streusel in an airtight container, at room temperature, for up to 3 months. This streusel is so good on top of muffins!

Shaping:

• Line two baking sheets with parchment and set aside.
• Turn risen dough onto a lightly floured work surface and deflate.
• Divide dough into 15 equal sized pieces, about 2.5 ounces (70g) each.
• Working with one piece of dough at a time, round the sides out by tucking them under and pinching the dough together on the bottom. This will form a ball.
• Clean work surface from excess flour. With your hand in a U-shaped position, gently cup the dough ball and rotate it in a circular motion. The outer layer of the dough ball will tighten, and the interior will begin to feel more solid and compact. (refer to the video in my blog post)
• Place each dough ball on the lined baking sheet, about 3 inches apart.

Final Proof:

• Cover the rolls with a clean kitchen towel and let rise until they increase in volume about 30%.
• The final proof will be shorter than the first rise, about 45 minutes. During the final proof, preheat oven to 400°F/200°C.
• Use the "Poke Test" to know when the rolls are ready to bake. Gently poke the side of a roll with your fingertip. If it leaves an indentation that slowly springs back, it's ready to fill and bake. (Refer to the poke test tips on my blog post.)

Filling:

• In a small bowl, whisk together the reserved egg white and a splash of water. Set aside.
• Using either a pastry tamper or your fingertips, create a well in the center of each roll. Press down on the center of the roll, creating a 1-inch indentation. Be careful not to deflate the outer edge of the dough.
• Brush the outer edge of the dough with the egg white wash.
• Spoon 1 Tablespoon of the cream cheese mixture in the bottom of the well.
• Spoon 1 Tablespoon of the strawberry compote on top of the cream cheese mixture.
• Repeat with all of the rolls.
• Sprinkle 2-3 pinches of the pastry streusel over the top of each roll.

Bake:

• Baking one pan of rolls at a time, place the pan on the center rack of the oven. (If the rolls on the other pan are beginning to rise too much, place it in the refrigerator while the first pan bakes.)
• Bake at 400°F/200°C for 5 minutes.
• Turn oven temperature down to 350°F/177°C and continue to bake an additional 10-14 minutes, until the edges are golden brown.
• Allow the rolls to cool on the pan for 5 minutes before removing. Continue to cool on a cooling rack or serve warm.

Storing:

• Store any leftover Strawberry Cream Cheese Rolls in an airtight container, at room temperature, for up to 5 days. You can also wrap each individually with plastic wrap to keep them extra fresh.