Prepare the filling by combining strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat for about 10 minutes, then blend until smooth.

Make the dough by whisking flour, sugar, and salt in a bowl. In a separate bowl, mix warm milk, butter, and egg. Combine wet and dry ingredients until a shaggy dough forms, then knead.

Transfer the dough to a greased bowl, cover, and let it rise in a warm spot for about 2 hours or until doubled in size.

Roll out the dough into a large rectangle. Spread the cooled strawberry filling over the dough, leaving a border. Roll tightly into a log shape.

Cut the rolled dough into 12 equal pieces with a knife or dental floss and place them in a greased baking dish.

Cover the rolls and let them rise for an additional 30-60 minutes in a warm place until puffy.

Preheat oven to 350°F (180°C) and bake rolls for 20-25 minutes until golden brown.

Prepare the glaze by mixing cream cheese, butter, powdered sugar, vanilla extract, and strawberry puree until smooth.

Cool the baked rolls for about 10 minutes, then spread the cream cheese glaze over them.