• Cream butter, cream cheese, and sugar. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, cream cheese, and granulated sugar.
  44 grams butter, unsalted, 60 grams cream cheese, 55 grams granulated sugar
• Add egg and lemon zest. Mix in 1 large egg and 1 teaspoon of lemon zest until incorporated.
  49 g egg, 2 g lemon zest
• Add the rest of dough ingredients + knead. Switch to the dough hook, and add buttermilk, all-purpose flour), yeast, and kosher salt. 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.
  243 grams buttermilk, 440 grams all-purpose flour, 4 grams yeast, 4 grams salt
• Allow to rise. 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.
• Prep baking pan. 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.
• Roll out dough. 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!
• Add jam. 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.
  12 ounces strawberry jam
• Roll. Roll the dough up into a spiral, making sure to roll towards the long edge you left jam-less.
• Measure + mark for cutting. Using a piece of unwaxed dental floss (or a serrated knife), mark your dough by placing a gentle indent to serve as a cutting guide. Aim to get 10 - 12 rolls from the dough.
• Slice. 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.
• Proof. 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.
• Preheat oven. About 30 minutes before the rolls have risen, preheat the oven to 350ºF.
• Bake. Bake the rolls for 25-30 minutes, or until they are golden brown on the tops.
• Cool. 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

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