Make sure you have fed your sourdough starter at least 4-6 hours before using it.

Mix 1 cup bread flour, ¾ cup water, and ½ cup starter. Stir vigorously, making sure all of the flour has been hydrated.

Leave the starter on top of your fridge until it has doubled (4-6 hours). This depends on how warm your house is.

In a kitchen aid mixer bowl, combine frozen grated butter, flour, sugar, salt, sugar, buttermilk, and sourdough starter. Knead on medium speed with a dough hook attachment for about 3-5 mins, until well combined.

Cover the bowl with a plastic and leave on your counter overnight.

In the morning: Place in the fridge for about 1 hour. This will help you handle the dough easier, it will be soft and pliable.

You can also use store jam if needed.

In the morning: While the dough is in the fridge. Make your jam.

Combine the frozen strawberries with sugar in a small saucepan.

Bring to a boil and simmer for about 10 mins.

The consistency will be thicker but not too thick. Cool completely before using.

Add baking soda and baking powder to your dough and mix well by hand.

Get the dough out on a floured counter and flatten it out with your hands.

Then using a rolling pin, roll it out to make a 12x24 rectangle.

Start by spreading the jam all over the dough rectangle. Leave about ½ inch clean on all edges.

Roll the dough like you would a cinnamon roll.

Cut in half, then cut each half in half again. Into the size rolls you want or need.

Preheat your oven to 350°F.

Place the rolls in a ceramic baking pan.

Bake for 30-40 mins, until the tops are golden.

While the rolls are baking. Make the frosting by combining cream cheese and powdered sugar in a kitchen aid mixer and whisk for about 3 mins or until creamy.

Add 1 tablespoon lemon juice and whisk for 1 more min.

Once the rolls are baked, let them cool.

Spread your cream cheese frosting on top and serve!