Whisk together the water and bread flour in a small saucepan. Cook over medium heat, whisking constantly, for 4-5 minutes until the mixture is a paste-like slurry and set it aside

Mix the flour, sugar, yeast, and salt until combined in a bowl. Add the cream, milk, egg, vanilla, and tangzhong to the bowl

Knead on low speed until it forms a rough dough ball (using a hand mixer)

Knead in the butter 1 tablespoon at a time, letting it fully incorporate before adding more

Continue kneading for another 10-12 minutes until the dough looks smooth and elastic

Remove the dough from the bowl and divide the dough into 3 balls (533g, 440g, 85g). Mix with 533g dough with matcha paste until the dough gets evenly colour (mix milk and matcha powder first), then repeat the same with other colour doughs and cover each dough with plastic wrap and set aside for 30 minutes

Combine the butter, brown sugar, cinnamon, and matcha powder for the matcha filling. Do the same for strawberry filling and set aside

On a lightly floured surface, roll the pink dough into a thin sheet. Dollop the matcha cinnamon sugar mixture across the surface and repeat the same with matcha dough and strawberry cinnamon sugar mixture

Use a dough cutter to cut 1 1/2 inch strip and roll (I didn’t measure it precisely feel free to cut whatever size you want :)) Roll each strip, then carefully transfer them to the baking tray line with baking paper

Cover the top with plastic wrap and set it in a warm place to rise until doubled (oven with light on), about 1-2 hours

Bake them at 162C for 30-35 minutes, or until the tops are lightly golden brown

Make the cream cheese frosting by combining the cream cheese, butter, and jam until combined. Then mix in the powdered sugar, vanilla extract, and heavy cream. Keep beating on low speed until the frosting is light and fluffy

Let the cinnamon rolls cool down and spread the cream cheese frosting and some cute fresh strawberries on top!

Enjoy😋🫶🏻