Buns with strawberry, cinnamon and butter cream

In a large bowl, combine yeast, warm milk, and 1 tablespoon of sugar as needed.

Leave it on for 10-15 minutes to allow the liquid to bubble.

Add remaining sugar, 115g melted butter, and lightly beaten eggs and yolk. Beat with a mixer until smooth.

Pour in about 380 g flour and beat again. Then add 1 tablespoon of flour until you achieve the desired consistency.

Do not use flour in the dough. It should be firm, but at the same time stick a little to the bowl and hands.

Brush another large bowl with vegetable oil and transfer the dough there. Cover with a towel and leave in a warm place for 1-2 hours. The mass should double.

Meanwhile, put the berries in a saucepan and add 100 g of sugar. Put on the fire and stir for 5 minutes to let the juice stand out from the strawberries.

Mix the starch and water. Pour into the berries, mix thoroughly and cook for about 5 minutes. The mass should thicken. Cool it down.

Gently transfer the risen dough to a floured surface. Remember the dough quite a bit.

Sprinkle the dough with flour and roll out into a large rectangular sheet about 6 mm thick.

Spread the strawberry mass over the dough, just a little short of the edges. Sprinkle with a mixture of cinnamon and a tablespoon of sugar on top.

Starting on the long side, roll the dough into a roll. Cut it into 12 pieces.

Grease a rectangular or round baking dish generously with butter. Place the rolls there, cut side up, so that they are next to each other.

Cover with a towel and leave in a warm place for another 30 minutes.

Place in an oven preheated to 180 ° C for 20-25 minutes. The buns should turn golden.

While they are baked, prepare the cream. Whisk cream cheese and softened butter with a mixer. Add sugar, vanilla extract and salt and beat thoroughly again.

While the finished buns are still warm, cover them with cream right in the mold.