I love making these rolls when strawberries are plentiful, they are a nice twist on the standard (but yummy) Cinnamon Roll. I like to make everything the day before up to the final rise, then put it in the fridge overnight. It takes about an hour for them to rise from being in the fridge, but it enables you to get warm fresh strawberry rolls in the morning!
Make sure you are in the kitchen as you roast the strawberries, the smell of them is amazing, and worth making the rolls. I have never tried it with frozen strawberries but the original recipe (that I have modified) says to thaw them, drain off excess juice and then measure before roasting.
Although the recipe says 12 rolls–you can flex that to anywhere between 10 and 12 rolls, depending on how big you like them, and how many you want/need. Instant Clearjel is used to thicken the filling; I like it because it does it without lumps or flavor, but cornstarch works, as well.