Combine the warm milk with the yeast and stand for 10-15 minutes until bubbles dot the surface.
Whisk in the butter, cream, egg and vanilla. Gradually whisk in the flour mixture until combined and smooth. You should have a stretchy and very sticky dough. With oiled/floured hands, knead lightly for about 5 minutes. Place in a oiled bowl, cover with a damp tea towel and stand somewhere warm for about 1 hour.
Remove the dough, sprinkle over a little flour and knead for another 3 minutes. Cut into 12 pieces about 50-60g each. Roll into small balls.
Make an indent in each ball with your thumb and then place in ½ - 1 tsp of Natvia Strawberry spread. Pinch together the dough to hold in the spread.
Place in a greased baking dish, close together. Brush with melted butter. Cover and stand for another 45 minutes.
Remove the cover and bake for 20-25 minutes, until golden brown. Brush with butter and sprinkle over Natvia.