Strawberry Filling

1. Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar.
2. Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens into a compote-like texture.
3. Remove from heat and blend with an immersion blender or in a food processor until smooth.
4. Cover with plastic wrap and refrigerate until cool.

Cinnamon rolls dough

1. In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. (If using active dry yeast, rehydrate it in warm milk for 10 minutes before starting the recipe.)
2. Mix with the dough hook, then add the warm milk, softened or melted and cooled butter, and the egg.
3. Knead for 5 to 7 minutes on medium speed until the dough is smooth and slightly pulls away from the sides of the bowl.
4. Cover the dough with a cloth and let it rise for about 2 hours, until doubled in size. (See notes for overnight rising in the fridge or accelerated rising in the oven.)
5. Roll out the dough on a lightly floured surface to form a large rectangle, about 40 x 30 cm. Spread a layer of cooled strawberry filling evenly over the surface.
6. Cut the dough into 11-12 strips using a pizza cutter. Gently roll up the strips and place them in a large, greased baking dish.
7. Cover again with a cloth and let rise for about 30 minutes to 1 hour.
8. Preheat the oven to 180°C (350°F) and bake the rolls for about 20-25 minutes until lightly golden and soft. Allow the cinnamon rolls to cool slightly in the dish.

Strawberry Cream Cheese Glaze

1. In a bowl, beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry puree with an electric mixer for 1-2 minutes until smooth and pink.
2. Serve the strawberry cinnamon rolls lightly warm with the cream cheese glaze and fresh fruit.