Weigh out the ingredients
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For the brioche, you'll need flour, salt, milk, sugar, yeast, eggs, vanilla, and butter.
Weigh out the ingredients
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For the filling and icing, you'll need strawberries, salt, powdered sugar, freeze dried strawberry powder, vanilla, butter, sugar, heavy cream, cinnamon, and cream cheese.
Activate yeast; Mix in eggs & vanilla
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In a glass measuring cup, combine the warm milk, sugar, and yeast. Mix the eggs and vanilla into the milk yeast mixture.
In the bowl of a stand mixer fitted with a dough hook attachment, mix the flour and salt together. Pour the wet ingredients into the flour and mix on low-medium speed for about 3 minutes, or until it forms a ball around the hook.
Add wet ingredients to dry
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Add in a few pieces of butter at a time, allowing them to fully incorporate before adding more. Once all of the butter is incorporated, turn the mixer up to medium-high speed and mix for 8-12 minutes.
Mix in the butter
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To check if the dough is ready, tear off a small piece and carefully spread it out to see if you can see the light through it without it tearing. If it tears, mix for another minute or two and check again.
Perform windowpane test
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Once the dough is ready, transfer it to a lightly greased bowl, cover with plastic wrap, and allow to proof overnight in the fridge. Alternatively, you can let the dough rise in a warm place for about 1 hour or until doubled in size.
Proof overnight
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Toss together the strawberries, sugar, vanilla, and salt, the spread onto a baking sheet. Bake the strawberries for 30 minutes, stirring every 10 minutes. Transfer the roasted strawberries to a small bowl. Use a fork mash them until smooth. Place in the fridge for about 30 minutes to cool.
Roast the strawberries
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Roll the brioche out to a square roughly 14 x 14". Spread the strawberry filling, then sprinkle the cinnamon all over. Roll the brioche up into a log, then use a knife to score lines every 1 ¾" to get 9 rolls. Use dental floss to cut each roll.
Assemble the cinnamon rolls
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Arrange the rolls into the prepared baking dish, and cover with plastic wrap. Allow the cinnamon rolls to rise for about 30 minutes or until nearly room temperature, but still slightly cool to the touch. When pressed with a finger, the dough will slowly spring back. Bake the strawberry cinnamon rolls for about 20-24 minutes or until evenly golden brown.
Proof & bake
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While the cinnamon rolls are baking, make the strawberry cream cheese icing. In a medium bowl, whisk together the melted butter and cream cheese until smooth. Whisk in the sifted confectioners sugar and freeze dried strawberry powder until no lumps remain. Then, mix in the heavy cream and vanilla.
Make the cream cheese icing
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Once the cinnamon rolls come out of the oven, immediately pour the icing on top. Allow the cinnamon rolls to cool for about 30 minutes before serving.
Enjoy!
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