1. Make the dough

Start by warming the milk to about 105°-110°F—too hot and it will kill the yeast. Stir in the yeast and a little sugar and let it sit for 10 minutes until it’s foamy. This step ensures your yeast is active.

Next, mix the melted butter, eggs, and the yeast mixture in a large bowl. Add the flour, sugar, and salt, then mix until a soft dough forms. Knead for about 5 minutes until smooth and slightly sticky. If the dough is too sticky, add extra flour a tablespoon at a time. Place it in a greased bowl, cover, and let it rise until doubled in size, about an hour.

2. Make the strawberry jam

While the dough is rising, cook the strawberries, sugar, and lemon juice in a saucepan over medium heat. As they soften, mash them with a potato masher. Mix the cornstarch with a little water to make a slurry, then stir it into the jam. Cook until thick, then let it cool completely in the fridge.

3. Roll and fill the dough

Once the dough has doubled, roll it out on a floured surface into a 14×18-inch rectangle. Spread the jam evenly over the dough, going all the way to the edges.

4. Cut and roll

Use a pizza cutter to slice the dough into 12 equal strips. Roll each strip tightly and place them in a greased 9×13 pan. Cover and let them rise again until puffy.

5. Bake until golden

Preheat the oven to 350°F. Bake the rolls for 25-30 minutes, or until they’re golden brown. The tops should be firm but not too dark.

6. Make the icing

While the rolls cool slightly, beat the softened cream cheese, butter, powdered sugar, and lemon zest until smooth. Add the milk and mix until creamy. Spread the icing over the warm rolls so it melts slightly into all the nooks and crannies.