At just 9 years old, Gabriella, from Richmond, VA, says she already feels destined to work in the food world. She’s off to a great start: Our recipe testers thought her strawberry cheesecake–stuffed French toast was genius and made her a winner of our America’s Best Kid Cooks Contest. “Cooking and baking are my passion,” Gabriella says. “I like to see the smiles on people’s faces when they eat my food.”
Preheat the oven to 350˚ F. Grease an 8-inch round baking dish with butter or cooking spray and set aside. Cut 1-inch-wide and 1-inch-deep holes in each roll. Whisk together the eggs, milk, brown sugar and vanilla in a medium bowl. Dip each roll in the egg mixture and place in the baking dish.
Beat the cream cheese with the lemon zest, honey and jam in a bowl with a mixer. Fold in the strawberries. Place the mixture in a piping bag and fill each hole in the rolls with the cream cheese mixture. Sprinkle the granulated sugar over the top of the rolls.
Bake for 15 to 20 minutes, or until the tops of the rolls are crisp and golden brown. Serve with more strawberries, confectioners' sugar and syrup for topping.