To make the dough:

1. In a small bowl, combine 240 gm (1 cup) warm milk, yeast, and 1 teaspoon sugar. Let stand until foamy, about 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat 67 gm (1/3 cup) sugar, melted butter, sour cream, egg, and remaining 60 gm (1/4 cup) warm milk at low speed until combined.
3. In a large bowl, combine 500 gm (4 cups) flour and the kosher salt. Add half of the flour mixture into the sugar mixture and mix until just combined. Next, add in the foamy yeast mixture and mix on low speed until just combined. Then mix in the remaining flour mixture until a shaggy dough forms.
4. Scrape down the sides of the bowl and switch to the dough hook attachment. Beat on medium speed for 8-10 minutes, until the dough is smooth and elastic. Add up to remaining 63 gm (1/2 cup) flour, 1 tablespoon at a time, as needed, until the dough is pulling away from the sides of the bowl (TIP: Beat for 30 seconds after adding each additional tablespoon of flour to avoid adding too much). Continue to beat on medium speed until the dough is smooth, elastic, and passes the windowpane test* (see notes).
5. Turn the dough out onto a lightly floured surface and shape into a smooth ball. Place the dough in a lightly greased bowl, turning to grease the top of the dough. Loosely cover the bowl with plastic wrap and set in a warm, draft-free place until doubled in size, about 60-90 minutes.

To make the reduced strawberry puree:

1. Place the pureed strawberries and 2 tablespoons of water in a small saucepan set over medium-low heat. Cook, stirring constantly, until reduced and thickened, about 6-8 minutes. Strain the mixture through a fine mesh sieve into a heatproof bowl. Set aside to cool.

To make the strawberry filling + Assembly and baking:

1. Make the strawberry filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the strawberry preserves and mix until combined. Set aside while you roll out your dough.
2. Punch down the dough and let stand for 5 minutes. In the meantime, spray a 9×13” baking pan with baking spray.
3. Turn the dough out onto a lightly floured surface and roll into a 18×12” rectangle. Spread an even layer of the strawberry filling over the surface of the dough. Next, drizzle 15 gm (1 tablespoon) of the strawberry puree over the filling and gently spread to evenly distribute. Lastly, sprinkle 25 gm (2 tablespoons) sugar evenly over the dough.
4. Using a pizza cutter, cut the dough horizontally into 12 even strips (**NOTE: you can also use the traditional jellyroll method here if you prefer). Roll each strip into a spiral and place in the prepared pan, being sure to space evenly to ensure that each roll has room to rise.
5. Lightly cover with plastic wrap and let the rolls rise again in a warm, draft-free place until puffy and crowding each other in the pan, about 30-45 minutes. Meanwhile, preheat the oven to 350°
6. Using a pastry brush, gently brush the warm heavy cream over each roll. Pour any remaining cream around the edges of the pan.
7. Bake until golden and an instant-read thermometer inserted in the center reads 190°F to 200°F, about 30-35 minutes. Let the rolls cool in the pan for 10 minutes before topping with strawberry cream cheese frosting.

To make the strawberry cream cheese frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until combined and creamy, about 1 minute. Add the powdered sugar and 30 gm (2 tablespoons) of the strawberry puree. Mix on low speed until the ingredients come together, then increase the mixer to medium-high speed and continue to beat until combined and creamy, about 1 minute.
2. Spread the strawberry cream cheese frosting over warm rolls.