CINNAMON ROLLS

1. In a medium bowl, heat the milk to around 110ºF-115ºF. To this, add in the yeast and granulated sugar. If using active dry yeast, let the mixture rest for around 10-15 minutes until the mixture is foamy & bubbly. If using instant yeast, continue to the next step.
2. Add in the egg and egg yolk into the mixture and beat until completely incorporated.
3. In a separate bowl, whisk together the flour and salt. If using a stand mixer, do this in the bowl of the mixer fitted with the dough hook.
4. Pour the wet ingredients into the dry ingredients. Add in the melted butter and knead the dough until it comes together and is crumbly in texture.
5. Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. The dough should form into a nice ball and be slightly sticky. If it’s too sticky add in 1-2 tablespoons more flour. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a lightly floured surface.
6. Once the dough is ready, transfer it to a lightly greased bowl. Cover the dough with a plastic wrap and then a warm towel. Allow to bulk ferment in a warm environment for 1-2 hours or until doubled in size. Alternatively, you can bulk ferment the dough overnight.

ROASTED STRAWBERRY PUREE

1. Preheat the oven to 35o°F (180°C). Prepare a sheet pan lined with parchment paper.  
2. Mix together diced strawberries, granulated sugar, vanilla and salt. Spread the mixture onto the lined sheet pan. 
3. Bake for 25-30 minutes until the fruit and juices are bubbling. Allow to cool completely.
4. Transfer to a mixer jar and grind to a puree. Allow to chill until ready to use. 

STRAWBERRY CUSTARD CREAM CHEESE FROSTING

1. In a medium heatproof bowl, whisk the sugar, egg yolks, egg, cornstarch and salt together until smooth. Set aside.
2. In a medium saucepan, bring the milk and vanilla bean to a simmer. 
3. Remove the vanilla bean and set aside. Slowly pour half the hot milk over the egg mixture while whisking it constantly. Whisk the tempered egg mixture into the saucepan with the remaining milk and cook, stirring constantly, over medium-low heat until the cream thickens, about 2 minutes. 
4. Immediately scrape the custard into a clean bowl and stir in cold unsalted butter cut into small pieces. 
5. Add in roasted strawberry puree and mix until combined. 
6. Transfer to an airtight container. Cover with a plastic film touching the surface of the custard to prevent a film from forming on top. 
7. Cream the cream cheese in a medium bowl until creamy. Mix in the roasted strawberry vanilla custard. Allow to chill until required. 

ASSEMBLY

1. Generously grease a 8-inch round pan or a 9″x9″ square with a non-stick spray and some flour.
2. Once the dough has doubled in size, take it out on a lightly floured surface. Using a rolling pin roll the dough out by applying pressure evenly into a rectangle about 14″x9″.
3. Spread the roasted strawberry puree on top of the rolled dough leaving a ¼” edge using the back of a spoon or spatula. Generously sprinkle ground cinnamon evenly on top. 
4. Tightly roll the dough into a log along the long side of the rectangle. You will have a 9″ log with you at the end.
5. Trim off around ½” of the dough from both ends as that will not be even and have a lot of filling. Mark 8 or 9 slits of even length on the remaining log depending on the pan you are using.
6. Use a sharp knife, thread or floss cut the log into 8 or 9 equal rolls along the marked slits.
7. Gently place the cut rolls in the prepared pan. Cover tightly with a plastic wrap and then a warm towel. Allow to proof in a warm environment for 30-45 minutes or until puffy.
8. While the rolls are proofing, preheat your oven to 350ºF (177ºC).
9. Bake the rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Check around 15 minutes, if your rolls are browning too much on the top, lightly cover them with aluminium foil.
10. Allow roll to cool on a wire rack. Frost generously with strawberry custard cream cheese frosting using an offset spatula.
11. Allow the rolls to cool completely or serve warm. Store them in an airtight container in the refrigerator for upto a week. Heat them in the microwave for 30 seconds before serving.