• In the bow of a stand mixer fitted with the paddle attachment, cream together 44 grams of butter (3 TBSP), 60 grams of cream cheese (2 ounces), and 55 grams of granulated sugar.
• Mix in 1 large egg and 1 teaspoon of lemon zest until incorporated.
• Switch to the dough hook, and add 243 grams of buttermilk (1 cup), 454 grams of all-purpose flour (3 1/2 cups), 6 grams of active dry yeast (1 teaspoon), and 4 grams of kosher salt (1 teaspoon). Mix until everything comes together to form a ball. The mixture should be soft but not sticky. It should bounce back when you push gently on it.
• Place the dough in a lightly greased bowl and cover it with plastic wrap. Place it in a warm location for 60-90 minutes or until doubled in size.
• Line a 9 x 13-inch pan with a sheet of parchment paper, leaving at least 1.5 inches of overhang to lift the rolls out of the pan.
• When the dough has risen, lightly flour your work surface and roll the dough out into a rectangle roughly 15 x 18-inches in size. If you need help eyeballing the size, use your baking pan!
• Spread 12 ounces of strawberry jam over the dough, making sure to get it from edge to edge, while leaving a 1 - 2 inch boarder on a long end to use as a seam.
• Roll the dough up into a spiral, making sure to roll towards the long edge you left jam-less.
• Using a piece of unwaxed dental floss, mark your dough by placing a gentle indent to serve as a cutting guide. Aim to get 10 - 12 rolls from the dough.
• To cut the rolls, wiggle the floss underneath the dough and bring the ends of the floss together as if you're tying a knot. Place the rolls in your prepared pan, leaving at least 2 inches between the rolls to allow them to rise.
• Cover the rolls with plastic wrap and place them back in a warm location. Allow them to rise for 45-60 minutes, or until doubled in size.
• About 30 minutes before the rolls have risen, preheat the oven to 350ºF.
• Bake the rolls for 25-30 minutes, or until they are golden brown on the tops.
• Allow the rolls to cool completely before icing with the cream cheese frosting. Top with diced strawberries and crushed graham cracker crumbs before serving.

Cream Cheese Frosting

• Place 180 grams of room-temperature cream cheese (6 ounces) in the bowl of a stand mixer fitted with a whisk attachment. Whip the cream cheese for 1 - 2 minutes until light and fluffy.
• Add 180 grams of powdered sugar (1 1/2 cups), 1 teaspoon lemon juice, and 1/4 teaspoon of kosher salt to the cream cheese. Whip until combined. Frost the cooled strawberry cheesecake rolls before serving.
• Refrigerate any unused frosting for up to one week.