For the Strawberry Filling
1 cups fresh strawberries, chopped into tiny pieces
⅓ cup granulated sugar
1½ tablespoons cornstarch
(You can use Strawberry Jelly for the filling if you don’t have fresh strawberries!)

For the Dough
2¾ cups all-purpose flour, divided, plus extra for dusting
3 tablespoons granulated sugar
½ teaspoon table salt
2¼ teaspoons instant dry yeast (1 standard package)
½ cup of water
¼ cup milk
3 tablespoons unsalted butter
1 large egg, at room temperature

For the Vanilla Glaze
1 cup of confectioners’ sugar
1 teaspoon Rodelle Vanilla
2 tablespoons of milk


Step 1 – Place the chopped strawberries in a saucepan over medium heat, cook for about 10 minutes stirring constantly or until the strawberries are soft.
Step 2 – Add the sugar and cornstarch to the strawberries and continue to cook for another 2 minutes until it has thickened
Step 3 – In a large bowl combine 2¼ Cups flour, sugar, salt, and yeast together and mix well. Set aside.
Step 4 – In a small saucepan, warm the milk and butter until the butter is completely melted.
Step 5 – Stir the liquid mixture into the flour mixture
Step 6 – Add in the egg and rest of the flour. The dough should gently pull away from the sides of the bowl
Step 7 – Transfer the dough to a lightly floured work surface and knead the dough for 2-3 minutes.
Step 8 – Spray a bowl with non-stick spray and set the ball inside, cover, and let it rest for 20 minutes.
Step 9 – Roll the dough out into a 14×8 rectangle and spread the strawberry filling on top
Step 10- Roll the dough up tightly and cut the roll into 10-12 pieces. Arrange them in a lightly greased 9-inch baking dish
Step 11 – Cover the rolls and let them rest for 2 hours
Step 12 – Bake in a preheated 375-degree oven for 30 minutes
Step 13 – Make the glaze by combining the sugar, vanilla, and milk together and drizzle over the rolls right before serving.

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