Activate the yeast with lukewarm water and 1 teaspoon of sugar.

Add strawberry extract (as much as you want) and sugar to lukewarm milk.

Combine flour, salt, egg, yeast, milk, and softened butter.

Mix it for about 4 minutes with the dough attachments. It will be sticky, but don't add more flour.

Cover it tightly with plastic wrap and let it rest till it doubles its size.

Melt the butter and add some vanilla to it.

In a separate bowl, blend cinnamon and granulated sugar.

Dust some flour on the kitchen surface and a rolling pin to avoid sticking the dough and roll it out to half of an inch thickness.

Smear the butter over and sprinkle it with a sugar and cinnamon blend.

Roll the dough into a roulade, as thickly as you want it.

Slice it into 3-inch thick rolls, and arrange them in a baking pan with at least an inch of space between them. Cover the pan with parchment paper.

Let them rest till their size doubles (about 30 minutes).

Preheat an oven to 380° F.

Pour the heavy cream over the rolls, and let them sit for 5 minutes before tossing them into the oven.

Bake the rolls for 15-20 minutes, until they are brownish on top.

Combine strawberries and sugar and bring them to a boil. You can add some water so they don't stick to the pot.

Melt the cornstarch in the water, remove it from the stove, and pour it into the pot. Bring them to a boil again while stirring. Keep in mind they will stiffen after cooling, so be free to add some water.

Mix cream cheese and sugar till a silky smooth texture. Add a few tablespoons of milk to reach the desired thickness. Optionally, add a touch of red food coloring.

Spread the cheese frosting and pour the strawberry sauce over still-warm rolls. You can serve it immediately.