In a medium saucepan, combine fresh or frozen strawberries, sugar, and lemon juice. Heat over medium, stirring occasionally for about 10 minutes until the mixture thickens and bubbles. Blend until smooth and chill.

In the bowl of a stand mixer, whisk together the flour, sugar, salt, and yeast. Warm the milk and add it to the dry ingredients along with the butter and egg. Mix on low speed until the dough comes together, then knead for 5-7 minutes.

Shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let rise in a warm environment for about 2 hours or until doubled in size.

Punch the dough down gently and roll it into a rectangle. Spread the cooled strawberry filling over the dough, leaving a 1-inch border. Roll tightly and cut into 12 rolls.

Place the rolls in a greased baking dish, cut side up, and cover with a towel. Allow them to rise for another 30-60 minutes while preheating the oven to 350°F.

Bake the rolls for 20-25 minutes until golden brown and puffed. Keep an eye on them while baking.

Beat together the cream cheese and softened butter until creamy. Gradually add powdered sugar and vanilla, mixing well. Incorporate strawberry puree into the glaze.

Once the rolls are baked and slightly cooled, generously spread the cream cheese glaze over them and serve immediately.