Activate the Yeast: In a small bowl, gently warm the milk to a lukewarm temperature (about 40°C). Stir in the yeast and 1 tablespoon of the caster sugar. Let it sit for 5-10 minutes until it becomes foamy on top.

Make the Dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, the remaining caster sugar for the dough, and the salt. Add the foamy yeast mixture, the beaten egg, and the melted butter. Mix on a low speed until a shaggy dough forms, then increase the speed to medium and knead for 8-10 minutes until the dough is smooth and elastic.

First Prove: Lightly grease a large bowl with oil. Form the dough into a ball, place it in the bowl, and turn to coat. Cover with cling film or a damp tea towel and leave in a warm place for 1 to 1.5 hours, or until doubled in size.

Prepare the Toppings and Filling: While the dough proves, make the components. For the strawberry sauce, combine the diced strawberries, sugar, cornflour, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the strawberries have broken down and the sauce has thickened. Set aside to cool completely. For the crumble, mix the flour and demerara sugar in a bowl, then rub in the cold butter with your fingertips until it resembles breadcrumbs. For the filling, beat the softened cream cheese, sugar, and vanilla together until smooth.

Assemble the Rolls: Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30cm x 40cm. Spread the cream cheese filling evenly over the dough, leaving a 2cm border along one of the long edges. Dollop the cooled strawberry sauce over the cream cheese.

Roll and Cut: Tightly roll the dough up from the long edge, finishing with the seam side down. I find that using unflavoured dental floss to cut the rolls gives a much cleaner slice than a knife. Slide the floss under the log, cross the ends over the top, and pull to slice. Cut the log into 9 equal rolls.

Second Prove: Arrange the rolls in a greased 23cm x 23cm baking dish. Cover and let them prove for another 30-45 minutes until they look puffy. While they prove, preheat your oven to 180°C (160°C fan).

Bake to Perfection: Sprinkle the crumble topping evenly over the rolls. Bake for 25-30 minutes, or until the tops are golden brown and the filling is bubbly. If they start to brown too quickly, you can cover them loosely with foil for the last 10 minutes of baking. Let them cool in the dish for at least 15 minutes before serving warm.