Step 1

In the bottom of a bowl fitted for a standmixer (if you have one), combine the milk (luke warm) and yeast and let sit until bubbly (about 5 minutes).

Step 2

Add the remaining ingredients and knead until the dough peels away easily from the sides of the bowl (about 8 minutes).

Step 3

Cover the dough and allow to rise in a warm spot for about an hour (or until doubled in size).

Step 4

Bring the butter for the butter later to room temperature and combine with the flour and shape to a rectangle measuring about 10 by 20 cm or 4 by 8 inches. Transfer to the fridge and allow to harden a bit (I left mine in there about 15 minutes before proceeding).

Step 5

Roll out the dough to a rectangle measuring about 25 by 30 cm or 10 by 12 inches. Unwrap the chilled butter rectangle and lay down in the middle. Now wrap the dough around the butter and close it up tightly.

Step 6

Roll it out to measure 30 by 40 cm or 12 by 16 inches, which will help to distribute the butter evenly. Now fold the dough into itself, creating 3 layers. Fold the top over the middle and the bottom over both the middle and top. Cover airtight and allow to rest in the fridge for 30 minutes. Repeat this step two more times and cool in between.

Step 7

Combine the brown sugar, cinnamon and almond flour and set aside. Bring the butter to room temperature and set aside.

Step 8

Chop up the strawberries and set aside. Bring the butter to room temperature and set aside.

Step 9

Roll out the dough to a rectangle measuring 60 by 28 cm or 24 by 11 inches. Spread on the room temperature butter (I just use my hands). Then evenly distribute the brown sugar-cinnamon-almond flour mixture. Roll up longwise.

Step 10

Using a knife or dough cutter, cut into 12 rolls at a slight angle, alternating the angle every time. This is to achieve each roll having a short side and a wide side.

Step 11

Turn each roll with the wide side facing the bottom. Now use the stick of a cooking spoon and push the narrow top side down, forcing the cut sides to tilt towards the top.

Step 12

Preheat oven to 350 Fahrenheit / 180 Celsius (Convection: 320 Fahrenheit or 160 Celsius). Place the rolls onto a baking sheet prepped with parchment paper or a reusable silicone mat, cover loosely with a kitchen towel, and allow to rise another 15 minutes.

Step 13

Brush on some milk and bake on the middle rack for 15 minutes or until golden brown. Enjoy either warm or cold.

Step 14

Spread on the room temperature butter and the jam. Distribute the cut up strawberries evenly, then roll up the dough and cut the rolls. After baking, combine powdered sugar and Mozart strawberry liqueur and drizzle over rolls using a fork. So good!