In a medium saucepan, combine the de-stemmed strawberries with granulated sugar, cornstarch, lemon juice, sea salt, and lemon zest. Cook over medium heat, stirring frequently until the mixture simmers and the strawberries soften, about 5 minutes. Once thickened, remove from heat and blend or mash the strawberries. Stir in the cold butter until melted and combined. Refrigerate until ready to use.

In a small bowl, dissolve the yeast and sugar in warm water. Allow it to sit for 10 minutes or until foamy.

In a large mixing bowl, combine flour, sugar, and sea salt. Make a well in the center and add the soft butter, eggs, vanilla extract, warm milk, and the foamy yeast mixture. Stir the wet ingredients together, then combine with the dry ingredients to form a sticky dough.

Transfer the dough onto a floured surface and knead until cohesive. Place the dough in a bowl, cover with a cloth, and set in a warm place to rise for about 40 minutes or until doubled in size.

Once the dough has risen, punch it down and knead it briefly. Roll it out on a floured surface into a large rectangle, about 18” by 24”. Spread the strawberry filling evenly over the dough, leaving a 1-inch border. Sprinkle the reserved chopped strawberries on top.

Starting from the long edge of the rectangle, carefully roll the dough into a tight log. Cut the roll into 12 equal pieces using unflavored dental floss or string to prevent squishing. Place the rolls in a greased 9”x12” baking pan and cover with a cloth. Allow them to rise in a warm place for another 15 minutes.

Preheat your oven to 355°F (180°C). Bake the strawberry cream cheese rolls for 25-30 minutes or until golden brown on top.

While the rolls bake, combine softened cream cheese and powdered sugar in a bowl. Beat until smooth, then mix in the reserved strawberry filling to create a creamy glaze.

Once the rolls are baked, let them cool for about 10 minutes in the pan. Generously spread the glaze over the rolls while they are still warm.