Crispy Strawberry Cinnamon Rolls

Using a mixer, beat 3 large eggs, 1 cup milk, melted butter, 50 g sugar and vanilla extract until smooth.

Add dry yeast, salt and 2 cups flour and mix well.

Add 3 cups flour and beat on low speed until dough is sticky, about 5 minutes.

Turn the dough out onto a lightly floured surface and knead until smooth, about 2 minutes. Once the dough is ready, form it into a ball.

Place the dough in a large bowl, spray lightly with cooking spray, and cover with a kitchen towel. Let the dough rise at room temperature until doubled in size (about 1-2 hours).

In a medium saucepan, combine sliced ​​strawberries, 70 g sugar, cornstarch, ground cinnamon, grated orange zest and 1/4 tsp. kosher salt and cook over medium heat, stirring constantly, until strawberries begin to soften, about 10 minutes.

Continue cooking, stirring constantly, until thickened (2-3 minutes). Then remove from heat and let cool completely, about 1 hour.

Turn the dough out onto a lightly floured surface, sprinkle more flour on top, and roll it out into a large rectangle.

Spread the strawberry filling evenly over the dough, starting from the long side, all the way to the edges. Then roll the dough into a tight roll.

Cut the roll into 12 equal pieces and place them cut-side down in the prepared pan, cover tightly with cling film.

In a small bowl, beat 1 egg with 2 tablespoons of water. Brush the buns with the egg mixture.

Preheat oven to 350°. Bake the buns until golden brown, 30-35 minutes. Let cool for 20 minutes.

In a large bowl, beat the cream cheese, powdered sugar, and 1/4 cup freeze-dried strawberries with a mixer until smooth (about 1-2 minutes). Add 2 Tbsp. milk and 1/4 tsp. kosher salt and continue beating on medium speed until light and fluffy (2-3 minutes).

Spread cooled buns with cream cheese frosting.

Garnish the buns with fresh strawberries before serving.