Dough

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½ cup/ 113.5 g unsalted butter

¾ cup whole milk

520 g all purpose flour

0.25 cup ground up freeze dried strawberries, (from 1 cup)

69 g granulated sugar

1 tablespoon instant yeast or active dry yeast

1 teaspoon Diamond Crystal Kosher Salt

3 large eggs

1 teaspoon vanilla bean paste or 1 tablespoons pure vanilla extract

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Filling

225 g strawberries, stems removed and finely chopped

⅓ cup granulated sugar

1 tablespoon water

2 teaspoons cornstarch

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Frosting

4 ounces cream cheese, at room temperature

¼ cup unsalted butter, (57g) at room temperature

1oz freeze dried strawberries, ¾cup sugar - pulverized together

1 tablespoon heavy cream

1 teaspoon vanilla extract

Pinch of kosher salt

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Make Filling Ahead of Time

1. In a medium saucepan, set over medium heat, add in the strawberries, sugar, and a splash of water. Cook until all the strawberries have softened, about 3-4 minutes.

2. In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the cornstarch slurry into the pan with the strawberries and cook for an additional minute.

3. Pour the strawberries into a bowl and transfer to the fridge to cool.

For the Dough

1. In a medium saucepan, set over low heat, add the butter. As soon as the butter has melted, remove the saucepan from the heat and add the milk. Set the saucepan aside. If using active dry yeast, sprinkle the yeast over the milk and butter mixture and set it aside for 5 minutes to bloom.

2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, freeze dried strawberries, sugar, instant yeast, and salt. Break up the freeze dried strawberries to ensure they’re fully combined.

3. In a small bowl beat together the 3 eggs with the vanilla extract.

4. Add the milk and butter mixture to the flour, along with a drop of red food coloring (if using) and turn the mixer on low speed to start to combine. While the mixer is running, add the egg and vanilla mixture then turn the speed up by one and let the dough knead for 5 minutes.

5. Lightly spray a bowl with nonstick cooking spray and transfer the dough to the prepared bowl. Cover the bowl with plastic wrap and let it sit in a warm draft-free area for 1 ½-2 hours, until the dough has doubled in size.

Assemble the Rolls

1. Lightly flour your work surface and a rolling pin. Roll out the dough into a roughly 14-inch by 20-inch rectangle.

2. Evenly spread out the filling over the rolled out dough leaving about ½-inch border around the edges. Roll up the dough starting along one of the longer edges. Trim the ends and cut 9 even rolls.

3. Lightly spray a 9-inch baking pan with nonstick cooking spray then place the rolls into the pan in 3 rows of 3.

4. Cover the pan with plastic wrap and let the rolls proof for another 40 minutes, until doubled in size.

Bake the Rolls

1. Preheat your oven to 350ºF and bake the rolls for 20-25 minutes, just until barely golden brown.

2. To make the cream cheese icing, beat together the cream cheese and butter until smooth. Add the reserved strawberry sugar, vanilla, pinch of kosher salt, and heavy cream. Beat for 2 minutes until light and fluffy.

3. When the rolls come out of the oven, pour the icing over the rolls.

Notes: lemon frosting would also work, or matcha