Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and blend until smooth. Cover and refrigerate until completely cool.

In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. Mix briefly.

Add the warm milk, softened butter, and the egg. Knead for 5 to 7 minutes on medium speed until the dough is smooth, elastic, and slightly pulls away from the sides of the bowl.

Cover the dough with a clean cloth and let it rise in a warm place for about 2 hours, or until it doubles in size.

Lightly flour a clean surface. Roll out the risen dough into a large rectangle, about 40 x 30 cm (16 x 12 inches).

Spread the cooled strawberry filling evenly over the dough, leaving a small border at one long edge.

Starting from the opposite long edge, gently but firmly roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 12 even strips.

Arrange the cut rolls in a greased baking dish (a 9×13 inch dish works well), leaving some space between each roll.

Cover the dish with a clean cloth and let the rolls rise for another 30 minutes to 1 hour, or until they are puffy. Meanwhile, preheat your oven to 180°C (350°F).

Bake the rolls for about 20-25 minutes, or until they are lightly golden brown and soft to the touch. Let them cool slightly in the dish.

In a medium bowl, beat together the softened cream cheese, softened unsalted butter, powdered sugar, vanilla extract, and the cold strawberry puree with an electric mixer for 1-2 minutes until smooth and creamy.

Spread the strawberry cream cheese glaze generously over the slightly warm cinnamon rolls. The warmth of the rolls will help the glaze melt a bit and seep into the rolls.

Serve immediately and enjoy the warm, sweet, and tangy flavors!