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1
In a large bowl, combine 2 cups flour, yeast and salt. In a small saucepan, heat milk, oil and honey to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
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2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down; turn onto a lightly floured surface. Divide in half; roll each portion into a 15x10-in. rectangle. Spread butter to within 1/2 in. of edges; spread with strawberry preserves. Combine sugar and cinnamon; sprinkle over preserves.
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4
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into 12 slices. Place cut side down in 2 greased 15x10x1-in. baking pans. Cover and let rise until almost doubled, about 30 minutes.
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5
Bake at 350u00b0 until golden brown, 25-30 minutes. Cool for 20 minutes. For glaze, in a small bowl, beat the cream cheese, confectioners' sugar and extract until smooth. Add enough milk to achieve desired consistency; drizzle over rolls. Sprinkle with pecans.
