Preheat the oven to 150°C fan forced. Line a flat oven tray with baking paper.
Split the rolls in half Spread the caramel evenly over the roll bases and tops then sprinkle with crushed salt.
Place the bases onto the lined tray next to each other. Place the marshmallows, cut side up onto the bases. Top with the strawberries then sandwich together with the roll tops. Bake for 10 minutes until marshmallows are soft and gooey.
Remove from the oven, brush the tops with butter and sprinkle with cinnamon sugar. Allow to stand for 5 minutes then pull the rolls apart to serve.
TipTip During easter try replacing the brioche buns with mini hot cross buns.
TipTip if you can’t get giant white marshmallows, you can use 18 regular size marshmallows.