Make the dough

• Warm the milk and combine with the yeast and sugar to activate.
• Add the flour, egg, salt and part of the softened butter, then mix and knead until the dough is smooth and evenly incorporated.
• Knead by hand if no stand mixer is available, working the whole batch until elastic.

Let the dough rise

• Cover the dough and leave it in a warm spot until doubled in size.

Flavor the doughs

• Divide the dough for the different flavors: s'mores with dark cocoa, strawberry shortcake, matcha, ube and regular.
• Sift the matcha and mix it in thoroughly so no bitter chunks remain.
• Work the cocoa into the chocolate dough until evenly incorporated.

Roll out and fill

• Roll the dough into a rectangle.
• Spread with softened butter and sprinkle with brown sugar and cinnamon, or the cocoa, matcha, ube or strawberry jam for the flavored rolls.
• Add streusel and strawberry jam to the strawberry shortcake rolls.

Shape the rolls

• Roll the dough up tightly and cut into individual rolls.
• Arrange the rolls in the baking dishes.

Bake

• Bake the trays in a preheated oven until golden and cooked through, rotating the racks as needed.

Make the buttercream frosting

• Beat the remaining softened butter with the powdered sugar.
• Add the Madagascar vanilla and maple extract, then fold in the whipped cream.

Finish and serve

• Spread the buttercream frosting over the warm rolls.
• Top the strawberry shortcake rolls with a fresh strawberry.