Combine water, sugar and yeast in the bowl of a stand mixer. Allow yeast to sit until foamy, about 10 minutes.
Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the countertop and cover with cling film. Let rest until doubled in size, about 1 hour.
Roll dough out to a 23cm x 40cm rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up the dough tightly. Slice into 12 pieces.
Preheat the oven to 190 C / Gas 5. Lightly grease a large baking dish.
Place cinnamon rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
Uncover rolls and bake in the preheated oven until centres are lightly golden brown, 15 to 18 minutes.
While the cinnamon rolls are cooling slightly, prepare the glaze. Combine icing sugar, strawberry puree, vanilla extract and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.