strawberry cheesecake rolls – Lunch Break

Ingredients

• 95ml double cream or heavy cream, room temperature (1/4 cup + 2 tbsps)
• 120ml milk, room temperature (1/2 cup)
• 35g granulated sugar (2 tbsps + 2 tsps)
• 285g plain flour or all purpose flour (1 cup + 3/4 cup)
• 5g instant yeast (1/2 tbsp)
• 1/2 tsp salt
• 60ml heavy cream, for pouring over the rolls (1/4 cup)
• 100g strawberries, chopped (3.5oz or 1/2 cup)
• 30g sugar (2 tbsps + 1 tsp)
• 45ml water (3 tbsps)
• 1/2 tsp cornstarch
• 1/2 tbsp water, to mix in cornstarch
• 60g butter, unsalted, room temperature (1/4 cup)
• 60g light brown sugar (1/4 cup + 1 tbsp, packed)
• 55g butter, unsalted, room temperature (1/4 cup)
• 55g cream cheese, room temperature (1/4 cup)
• 120g icing sugar or powdered sugar (3/4 cup + 1 tbsp)
• 1/2 tsp vanilla extract
• fresh strawberries, for topping
• graham cracker crumbs or biscuit crumbs, for topping