In a saucepan, warm the frozen strawberries over low heat for about 5 minutes until softened. Add the granulated sugar and mix until combined. Use a fork to crush the strawberries.

Dissolve the cornstarch in the water, then add it and the vanilla to the crushed strawberries. Bring to a low boil and cook for 5-6 minutes until thickened. Remove from heat and cool.

Set aside 2 tablespoons of the strawberry filling for the icing.

In a bowl, combine warm kefir, sugar, yeast, and melted butter. Stir and let sit for 10 minutes.

Add eggs, bread flour, and salt to the mixture. Beat at medium speed with a dough hook until a soft dough forms, about 8 minutes. Add flour as needed if dough sticks.

Grease the mixing bowl, place the dough inside, cover, and let rise for about 1 hour or until doubled in size in a warm environment.

Grease a 9x13 baking pan and set aside.

Roll the dough into a rectangle on a floured surface, approximately 12x16-18 inches.

Spread the strawberry filling over the dough, then sprinkle with cinnamon. Roll tightly into a log.

Cut the log into 12 equal pieces using dental floss and place them in the prepared pan.

Allow the rolls to rise a second time for 30-45 minutes until doubled in size, and preheat the oven to 350°F.

Bake for 18-25 minutes until edges are lightly brown and internal temperature reaches 190°F.

Once baked, cool for a couple of minutes while preparing the icing.

Beat the butter and cream cheese until combined. Add confectioners’ sugar and beat until a thick frosting forms. Mix in the reserved strawberry filling.

Spread the icing over the warm rolls and garnish with strawberries if desired.