There’s something magical about the combination of soft, pillowy cinnamon rolls and bright, tangy strawberry filling. I first ...

Add in the flour and mix slowly until combined. Stir in the strawberry pieces. Scoop the batter between the 12 bun cases. Bake for about 15 minutes until the buns have risen nicely and the batter ...

Spoon the macerated strawberries over the mascarpone filling and drizzle with a third of the strawberry purée (reserve the rest). With the shortest side facing you, begin to roll up the sponge ...

Place on a sheet of parchment in a sausage shape. Top with another piece of parchment and roll as thinly as you can. Place in freezer for 30 minutes. Set the oven to 180°c and line a baking tray ...