• In a bowl of a stand mixer with a dough hook attachment, combine active sourdough starter, flour, sugar, warm water, salt, and melted coconut oil. Mix together until it forms into a ball and the dough is pulling away from the sides of the bowl.
• Remove the dough and form into a ball and place in a large greased bowl. Cover tightly with plastic wrap to prevent the dough from drying out and let it set in a warm place throughout the day until doubled (about 8-12 hours).
• That night, or 8-12 hours later, after the dough has doubled, remove the dough onto a lightly floured surface. (You could do without flouring your work surface to avoid unfermented grains and utilize a bench scraper if the dough is sticking)
• Press the dough flat into a rectangle first before using the rolling pin. This helps the dough not shrink back as you are rolling it out.
• Using your rolling pin, roll out the dough into a large rectangular shape about 16 inches long and 12 inches wide.
• Mix together the strawberry jam and cinnamon. Spread the strawberry filling over the dough, covering the entire surface, all the way to the edges, except for the front long edge. You want to avoid this edge to help the dough adhere to itself when rolling it up.
• Roll the dough up as tightly as you can. Starting at the top edge and working your way down to the edge that does not have the filling on it. The jam WILL squish out. It is okay, we will use the extra that comes out to put on top the of rolls.
• When you get to the end, pull it up tightly and pinch the ends into the main roll.
• Lightly oil a 9x13 baking dish.
• Cut the strawberry rolls into 12 even rolls and place in the 9×13 dish. Any of the strawberry jam that comes out as you are slicing, should be scraped up using your bench scraper and spread over the strawberry rolls.
• Cover the rolls with plastic wrap and let it rise again a room temperature until doubled. Depending on the temperature of your home and strength of your starter this can take anywhere from 6-12 hours.
• After the rolls have doubled, preheat your oven to 350F.
• Right before placing the strawberry cinnamon rolls into the oven, pour about 1/2 cup of heavy cream over the top of the rolls. This is optional but makes a much more gooey and moist strawberry cinnamon roll.
• Bake the strawberry cinnamon rolls in a 350 F oven for about 25-30 minutes, or until the tops are golden brown.
• Once they are done, allow the to slightly cool, about 5-10 minutes before topping with the strawberry cream cheese frosting.

How to Make the Strawberry Cream Cheese Icing:

• While the rolls bake, it’s time to whip up the cream cheese frosting with a hint of strawberry jam.
• In a small bowl, use a hand mixer to beat the softened cream cheese and butter together until smooth. Add the sifted powdered sugar and vanilla extract. Mix until light and fluffy, then add the heavy cream. Finally add in the strawberry jam and mix until incorporated.
• Once the strawberry cinnamon rolls have finished baking and have cooled slightly, it’s time to frost them.
• Spread the frosting generously over the top of the dough. The residual heat from the rolls will melt the frosting slightly, making it even gooier and more delicious.