To Make the Dough:

In a medium saucepan, set over low heat, add the butter. As soon as the butter has melted, remove the saucepan from the heat and add the milk. The residual heat from the butter will warm up the milk slightly while the cold butter helps cool down the butter so it doesn't kill the yeast. Set the saucepan aside. If you're using active dry yeast and not instant yeast, sprinkle the yeast over the milk and butter mixture and set it aside for 5 minutes to bloom.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, freeze dried strawberries, sugar, instant yeast, if using, and salt. I went in and broke up the freeze dried strawberries even more. They tended to clump up so just be sure they're fully combined in the flour mixture.

In a small bowl beat together the 3 eggs with the vanilla extract.

Add the milk and butter mixture to the flour, along with a drop of red food coloring (if using) and turn the mixer on low speed to start to combine. While the mixer is running on low speed add the egg and vanilla mixture then turn the speed up by one and let the dough come together and knead for 5 minutes. The dough will be a little sticky but that's okay! It means the dough is well hydrated which means we're going to have soft cinnamon rolls.

Lightly spray a bowl with nonstick cooking spray and transfer the dough to the prepared bowl. Cover the bowl with plastic wrap and let it sit in a warm draft free area for 1 1/2-2 hours, until the dough has doubled in size. Alternatively, you could transfer to the fridge overnight.

To Make the Filling:

In a medium saucepan, set over medium heat, add in the strawberries, sugar and a splash of water. Cook it until all the strawberries have softened and it's bubbily, about 3-4 minutes.

In a small bowl, whisk together the cornstarch and water. We're creating a slurry. Pour the cornstarch slurry into the pan with the strawberries and cook for an additional minute. This will help thicken it.

Pour the strawberries into a bowl and transfer to the fridge to cool. We need the filling to be cool.

To Assemble the Rolls:

Lightly flour your work surface and a rolling pin. Roll out the dough into a roughly 14-inch by 20-inch rectangle.

Evenly spread out the filling over the rolled out dough leaving about 1/2-inch border around the edges. Lightly press the filling down into the dough with your hands then roll up the dough starting along one of the longer edges. Once rolled up, trim the ends then use unflavored dental floss or a sharp knife to cut 9 even rolls. They were each about 2 inches thick.

Lightly spray a 9-inch baking pan with nonstick cooking spray then place the rolls into the pan in 3 rows of 3.

Cover the pan with plastic wrap and let the rolls proof for another 40 minutes, until doubled in size

To Bake the Rolls:

Preheat your oven after about 45 minutes to 350ºF then bake once fully proofed for 20-25 minutes, just until the rolls are barely golden brown. There are two things that make a perfect cinnamon roll: Not over baking and serving them fresh.

To Make the Frosting:

While the rolls are baking, make the frosting by beating together the cream cheese and butter until smooth with a hand or stand mixer. Add the powdered sugar, matcha and pinch of salt. Mix until combined.

Once the rolls come out of the oven let them sit for 5 minutes before spreading the icing evenly over the baked rolls and serving fresh.