In a medium saucepan, combine strawberries with sugar and lemon juice. Cook over medium heat for 10-15 minutes, stirring occasionally until thickened. Let cool and blend until smooth.

In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Warm milk to 110°F, pour into the bowl, add egg and butter. Stir until a rough dough forms, then knead for 5-7 minutes until soft.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm area for 1-2 hours until doubled in size.

On a floured surface, roll the dough into a rectangle. Spread the strawberry filling evenly over it. Roll tightly and slice into 12 pieces.

Arrange rolls in a greased baking dish, cover, and let rise for another 30-60 minutes until puffed up.

Preheat oven to 350°F. Bake rolls for 20-25 minutes until golden brown.

While baking, prepare the glaze by beating together cream cheese and butter. Gradually add powdered sugar, vanilla, and strawberry puree until creamy.

Drizzle the cream cheese glaze over warm rolls and serve.