To prepare the butter, combine all the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat until combined and fluffy. Scrape into a bowl and leave out covered, at room temperature. Wash the bowl to the mixer, dry and return to mixer.

To prepare the dough, heat the cream and water in the microwave or in a saucepan on the stove top to between 110°-115°F. Once warm transfer to the stand mixer bowl and sprinkle yeast over the top. Let sit for 5-10 minutes or until starting to bubble and foam.

Whisk eggs, sugar, and salt into cream mixture until smooth. Add flour then mix on low with the dough attachment until combined. Increase heat to medium and add the 1/3 cup of strawberry-jalapeño butter a little at a time. Letting the pieces of butter mix in before adding the next. Continue mixing until dough is springy and smooth, about 10 minutes total. It will still be soft and maybe even a little sticky but should pull away from the sides of the bowl. If it is too sticky add a couple tablespoons of flour at a time until it is the right consistency.

Grease a large bowl. Gather dough into a ball and roll the dough around in the greased bowl until all sides are slicked with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2-2 hours.

Punch dough down, gather into a ball again then re-wrap with plastic wrap and leave to rise again until almost doubled, about another hour or so.

To make the topping, grease two 9-inch cake pans and set them each on a baking sheet. Combine the 1/4 cup strawberry-jalapeño butter, 1 1/2 cups light brown sugar, and 3 tablespoons of cream in a large saucepan and set over medium heat. Heat, stirring occasionally, until sugar has dissolved and it comes to a boil. Divide topping evenly between the two pans and set aside.

On a lightly floured work surface, roll dough out to a 14-x-14-inch square. Using your fingers, spread the remaining strawberry-jalapeño butter all over the dough. Sprinkle the 1/2 cup light brown sugar evenly over the top then starting with the edge closest to you roll the dough into a tight cylinder, stretching the dough so that it rolls evenly.

Cut the cylinder into 12 pieces then place 6 rolls into each cake pan. (At this point you can cover the rolls and refrigerate them overnight). If baking immediately, heat oven to 350°F and arrange a rack in the middle. Let rolls rise, uncovered, in a warm place for about 40 minutes.

If you refrigerated the rolls, let them sit at room temperature for an hour before baking. Bake rolls for 30-35 minutes or until golden brown and firm on top. Remove from the oven and immediately invert onto a serving platter. Let sit in the pan for a minute or two before removing pan.