Prepare and Bake the Dough:

• In a small microwave-safe bowl, warm the milk by microwaving it for 45 seconds to 1 minute, until it registers 115°F on a thermometer and feels like warm bath water.
• Place the warmed milk in the bowl of a stand mixer fitted with the dough hook attachment and sprinkle the yeast on top. (If using active dry yeast, add the sugar now and let the yeast sit with the sugar until foamy, about 5 minutes.) If you haven’t already, add the sugar, then the melted butter, egg, and egg yolk. Mix on medium speed until well combined, 30 seconds. Add in the flour and start on the lowest speed, slowly increasing to medium speed.
• Mix the dough on medium speed. If the dough is sticking to the bottom of the mixer—add another 1 to 3 tablespoons flour, 1 tablespoon at a time. If you do not own a stand mixer or your mixer is too small, you can knead the dough on a floured surface for approx. 10 minutes.
• Lightly grease a large bowl with olive oil or pan spray. Transfer the dough ball to the bowl, then cover with plastic wrap. Allow the dough to rise until doubled in size, 1 to 1½ hours. (This may take more or less time depending on the time of year and temperature of your home.) You will know the dough has risen enough when you poke your finger into the dough about an inch without the indentation bouncing back immediately.
• Generously dust a surface with flour. Turn out the dough and use a rolling pin to roll the dough into an 10 × 14-inch rectangle.
• Spread the Strawberry Jam over the dough, leaving a ¼-inch margin at the far short side of the rectangle. Sprinkle the diced strawberries over top.
• Starting from the short side without the margin, very tightly roll up the dough. Seal the far edge of the dough as best you can by pinching the dough together just slightly, then make sure the dough log is seam-side down. Cut a ½ inch off the ends of the dough, as the ends won’t have enough filling.. Use your hands to give the dough log a gentle push inwards on both ends so that it compacts slightly, as it may have stretched out a bit during the rolling process.
• Using a serrated knife, cut the dough into nine 1-inch slices.
• Line asquare 9-inch pan with parchment paper. Place the rolls in the prepared baking pan. Cover with plastic wrap and a towel and let rise again until the rolls have puffed up, are doubled in size, and touching each other in the pan, 45 minutes to 1 hour.
• Meanwhile, preheat the oven to 350°F.
• Once the rolls have risen, remove the plastic wrap and towel and bake until golden brown on the edges, 20 to 25 minutes. Not overbaking the rolls ensures that they will stay soft in the middle. Cool for 10 minutes.

Prepare the Cream Cheese Frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, and vanilla. Beat until light and creamy. Gradually beat in confectioners sugar until smooth.

Prepare the Strawberry Crunch:

• Place the freeze dried strawberries into a food processor or a gallon zip lock bag. Crush until fully broken up.
• Pour into a bowl and toss in the melted butter.

Assemble:

• Spread the cream cheese frosting over top of the slightly warm rolls.
• Sprinkle the Strawberry Crunch topping on top of the cream cheese frosting.

Bone Apple Teeth!