Measure the milk and coconut oil into a microwave-safe bowl or measuring cup. Heat in 30-second bursts in the microwave until the oil has melted. You do not want this to come to a boil.

Pour the warm milk/oil mixture into the bowl of stand mixer fitted with paddle attachment.

Add 1 cup of the flour, as well as the vanilla extract, vanilla bean paste, sugar, egg, yeast and salt. Beat on low for around 3 minutes, stopping occasionally to scrape the sides of bowl with a rubber spatula.

Add the rest of the flour to the dough. Mix on low until the dough comes together and feels tacky. If dough is extremely sticky, add extra flour by the tablespoon until the dough comes together and pulls away from sides of bowl.

When it is the right consistency, turn the dough onto a lightly floured work surface. Knead until the dough is smooth and elastic, about 8-10 minutes. Add more flour if necessary as you work. Form into ball.

Spray a large bowl with nonstick cooking spray. Transfer the dough into the bowl. Cover the bowl with plastic wrap, then a kitchen towel, and move to a warm place in your house.

Let the dough rise until doubled in size. (This took my dough around 2 hours. This will be dependent on the temperature in your kitchen, as a warmer room will cause a faster rise.)

In a medium-sized bowl, combine the brown sugar, maple syrup, cinnamon and salt. Stir until combined. Chop the strawberries and set them aside. (Do not mix them into the filling yet because the mixture will become watery.)

Once the dough has doubled in size, punch it down in the bowl, then transfer onto a floured work surface.

Roll the dough into a rectangular shape that is about ½" thick rectangle.

Spread the filling mixture evenly on top of the dough, leaving a ½"-1" border. This will prevent the filling from spilling out onto your countertop.

Sprinkle the chopped strawberries evenly on top of the filling .

Starting on a long side, roll the dough into a log, pinching gently to keep it rolled. Be gentle, and keep in mind that this part can get messy. (You've been warned! But it's totally worth it.) Pinch the seal closed gently.

With the seam side down, cut the dough crosswise with a sharp knife into 18 slices. I've found that making a cut in the middle, then making cuts in the middle of those (and so on and so forth) is the easiest way to get evenly-cut rolls.

Place the cinnamon rolls in two greased 8" round cake pans. (You could probably also do this in a 9"x13" baking pan.)

Let the dough rise for another 1-2 hours, or until doubled in size. (The filling will get gooey during this stage. Don't fret if a lot of it is in the bottom of the pan! Also, if you want to make these buns in advance, transfer them to the fridge at this point. Bring them out 1-2 hours before baking, let them come to room temperature and complete their second rise)

Preheat the oven to 375°F.

When the oven has preheated, place the baking dishes in the oven. Bake for 25-30 minutes, or until the tops are golden, then remove from the oven.

Invert the rolls onto a plate (so the sticky topping is front and center!), and let cool for 10 minutes.

While the rolls are cooling, make the Strawberry Glaze.

In a blender or food processor, mix the strawberries and powdered sugar together until smooth.

When rolls have cooled slightly, serve individually, and drizzle the icing on top of the rolls. Enjoy!