Place the strawberries in a saucepan with lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until thickened. Blend until smooth and refrigerate until cool.

In a stand mixer, combine flour, granulated sugar, salt, and instant dry yeast. Add warm milk, softened butter, and egg. Knead on medium speed for 5 to 7 minutes until smooth and elastic. Cover and let rise for about 2 hours or until doubled in size.

Roll out the risen dough into a 40 x 30 cm rectangle. Spread the cooled strawberry filling evenly, leaving a border. Roll into a tight log and cut into 12 strips.

Arrange rolls in a greased 9×13 inch baking dish, cover, and let rise for 30 minutes to 1 hour. Preheat oven to 180°C. Bake for 20-25 minutes until lightly golden. Cool slightly.

Beat cream cheese, softened butter, powdered sugar, vanilla extract, and cold strawberry puree until smooth and creamy.

Spread the glaze over warm rolls and serve immediately.