To make the dough, put the flour, salt, sugar and butter in a large bowl and rub together till the mixture resembles breadcrumbs. Add in the zest, yeast and warm milk and mix to a soft dough. Place the dough onto a floured surface and knead well for 4 minutes. Put the dough into a floured bowl, cover with plastic and leave to rise till double in size, for about an hour. Knock back the dough and roll out to a large square, 40cm x 20cm. Brush the dough with half of the melted butter, then evenly spread out the strawberry jam using a palette knife. Sprinkle over the cinnamon and sliced strawberries evenly. Roll up tight from top to bottom, into a large Swiss roll and cut up into 22 equal slices. Brush 2 large muffin baking trays with some of the remaining butter and place a slice of dough into each. Brush with the remaining butter and leave to rise again till double in size again. Bake the buns in the oven at 200`c for 25-30 minutes. Meanwhile, mix the icing sugar with the vanilla and cream cheese to make the frosting. Brush over the cooked buns and decorate with the white chocolate chips and extra strawberries

Serves 22

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