Sweet Cinnamon and Strawberry Buns

Place butter, kefir, sugar, and salt on the stove. Wait until the butter is completely melted.

If the mixture becomes very hot, cool it down to a warm state before adding flour and yeast. The mixture should be warm, but not hot.

In a large bowl, mix the flour, yeast, kefir-butter mixture and egg. Stir well.

Gradually mix in the remaining flour, but not all at once. Work the dough until it stops sticking to your hands — otherwise the buns will turn out tough. The dough should remain slightly sticky; after rising it will become more elastic.

Cover the dough with plastic wrap and refrigerate for several hours or overnight.

Roll out the dough into a large rectangle.

Mix cane sugar with cinnamon.

Brush the dough with butter and sprinkle with a sugar-cinnamon mixture. Spread the sliced strawberries over the surface and lightly dust with flour.

Wrap the dough tightly into a roll. Cut into pieces with a sharp knife and arrange in an oiled baking dish.

Mix butter, cottage cheese and powdered sugar in a blender. Add milk until you reach the desired cream consistency.

Place the buns in a preheated 180 degrees oven for 25 minutes until they turn golden brown.

Let the buns cool slightly and generously spread with cottage cheese cream.