In a medium saucepan, combine fresh or frozen strawberries, granulated sugar, and lemon juice over medium heat. Stir occasionally for about 10 minutes until the mixture thickens and becomes syrupy. Remove from heat and let it cool slightly before blending until smooth.

In a stand mixer bowl, whisk together all-purpose flour, instant dry yeast, granulated sugar, and salt. Gradually add warm milk, softened butter, and a large egg into the dry mixture. Using a dough hook, knead the dough for 5 to 7 minutes until it becomes soft, smooth, and slightly tacky to the touch.

Transfer the dough into a greased bowl, cover with a damp cloth or plastic wrap, and place it in a warm area for about 2 hours.

Once the dough has risen, gently punch it down, roll it out on a floured surface into a large rectangle, and evenly spread the cooled strawberry filling over the dough.

Roll the dough tightly into a log shape and slice it into 12 equal rolls, arranging them in a greased baking dish for the second rise.

Cover the dish and let them rise for another 30 to 60 minutes, or until puffy, while preheating the oven to 350°F.

Bake for 20 to 25 minutes, keeping an eye on them as they bake until golden brown. Let them cool in the dish.

In a mixing bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and strawberry puree until smooth and creamy.

Once the rolls are slightly cooled, drizzle the glaze generously over the top and serve immediately.