Strawberry Poppy Seed Buns

For the dough:

In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, poppy seeds, and salt.

In a large measuring cup, stir together the warm milk and melted butter. With the mixer running on low, gradually add the milk mixture and egg to the flour mixture, beating until a soft dough forms, stopping to scrape the sides of the bowl if necessary. Increase mixer speed to medium, and beat until smooth and elastic, about 7 minutes.

Spray a large bowl with cooking spray. Place the dough in the bowl, turning to grease the top. Cover and let the dough rise in a warm, draft-free place (75F | 24C) until doubled in size, about 1 hour.

For the cream cheese filling:

In the bowl of stand mixer fitted with the paddle attachment, beat all the ingredients at medium-low speed until well combined. (Can be refrigerated in an airtight container for up to 4 days.)

For the strawberry cardamom sugar:

In the work bowl of a food processor, place all the ingredients; process until well combined. (Can be stored in an airtight container at room temperature for up to one week.)

To assemble:

On a lightly floured surface, roll the dough into a 14 x 10-inch rectangle. Spread the Strawberry Cream Cheese Filling evenly over the dough. Fold the dough into thirds, like a letter. Cover with plastic wrap, and let rest for 10 minutes.

Butter a 13 x 9-inch baking pan. (I lined my pan with a parchment sling, and then buttered the parchment paper.)

On a lightly floured surface, roll the dough back into a 14 x 10-inch rectangle. Spread the 1/3 cup room temperature butter evenly over the dough, leaving a 1/2-inch border on one long side. Sprinkle the butter evenly with the Strawberry Cardamom Sugar, gently pressing the sugar mixture into the butter.

Starting with one long side, roll the dough into a log, pinching the seam to seal. Trim the ends. With a knife or sharp scissors, slice the log into 12 even pieces. Place the pieces, cut side up, into the prepared pan. Let the buns rise in a warm, draft-free place (75F | 24C) until puffed, about 45 minutes.

While the buns are rising, preheat the oven to 375F (190C).

Bake the buns until golden and puffed, 25-30 minutes. Let cool for a few minutes on a wire rack. Drizzle with Strawberry Cream Cheese Frosting. Serve warm.

For the strawberry cream cheese frosting:

In the bowl of stand mixer fitted with a paddle, beat the cream cheese and butter at medium speed until creamy. With the mixer on low speed, gradually add the confectioners' sugar and freeze-dried strawberry powder, beating until combined. Scrape down the sides of the bowl, and add the milk, 1 tablespoon (15g) at a time, beating until the desired consistency is reached. Use immediately.