Add the active sourdough starter, warm milk, flour, eggs, salt, sugar, and vanilla extract to the bowl of a stand mixer fitted with the dough hook.

Mix on low to medium speed until a shaggy dough forms.

With the mixer running on low speed, add the softened butter one tablespoon at a time, allowing each addition to incorporate before adding the next. Scrape down the sides of the bowl as needed.

Increase the mixer to medium speed and knead for 7–10 minutes, or until the dough pulls away from the sides of the bowl and clings to the dough hook.

Note: Brioche dough is naturally very soft and sticky. Resist the urge to add additional flour, even if it seems too wet. The dough will become smoother and easier to work with after fermentation and chilling.

Transfer the dough to a lightly greased bowl. Cover and let rise at room temperature for 6–10 hours, or until it has increased in volume by about 30–50%.

Tip: Brioche dough ferments slowly. In a cooler home (around 68°F/20°C), fermentation may take closer to 10 hours. Watch the dough rather than the clock.

Refrigerate the dough for at least 2 hours or overnight. Chilled dough is much easier to roll and shape.

Add the diced strawberries, granulated sugar, and cornstarch to a small saucepan.

Cook over medium heat, stirring frequently, until the strawberries begin releasing their juices and the mixture thickens, about 5–8 minutes.

For a smoother filling, use an immersion blender to blend some of the strawberries while leaving a few small chunks for texture.

Continue cooking for another 1–2 minutes until thickened.

In a medium bowl, beat the softened butter and cream cheese until smooth and creamy.

Add the vanilla extract, powdered sugar, and flour.

Mix until light, fluffy, and completely smooth.

Lightly flour your work surface and roll the chilled dough into a rectangle approximately 12 x 18 inches.

Spread the cheesecake filling evenly over the dough, leaving about a ½-inch border around the edges.

Using a sharp knife or bench scraper, cut the dough in half lengthwise. Then cut each half in half again to create 4 long sections. Finally, cut each section into 3 equal strips, giving you 12 long strips total.

Starting at one end, gently roll each strip into a spiral and place it into a greased 9 x 13-inch baking dish, leaving a little space between each roll for rising.

Cover the pan with plastic wrap or a damp towel.

Let the rolls rise for 2–4 hours, or until noticeably puffy and nearly doubled in size. The exact timing will depend on the temperature of your kitchen.

Preheat the oven to 350°F (177°C).

Bake the rolls for 30–33 minutes, or until lightly golden brown.

The center of the rolls should register 190°F (88°C) on an instant-read thermometer.

Allow the rolls to cool for about 15–20 minutes before frosting.

Beat together the softened butter and cream cheese until smooth.

Mix in the vanilla extract and 2 tablespoons of the cooled strawberry filling.

Add the powdered sugar and crushed freeze-dried strawberries, mixing until smooth.

Add 1–2 tablespoons of milk as needed until the frosting reaches your desired consistency.

Spread generously over the warm rolls before serving.