In a medium saucepan, combine 2 cups of hulled and chopped strawberries, 3/4 cup of granulated sugar, and 1 tablespoon of lemon juice. Cook over medium heat for about 10-15 minutes, stirring frequently until thickened. Blend until smooth and let cool in the refrigerator.

In a large bowl, whisk together 4 cups of flour, 3/4 cup of sugar, 1 teaspoon of salt, and 2 teaspoons of yeast. In a separate bowl, combine 1 cup of warm milk, 1 egg, and 1/2 cup of softened butter. Gradually add the wet ingredients to the dry mixture, stirring to form a sticky dough. Knead for 5-7 minutes until soft and tacky.

Transfer the kneaded dough to a greased bowl and cover with a towel or plastic wrap. Place in a warm area for 1-2 hours until doubled in size.

Once the dough has risen, punch down gently, roll it out to a 16x12 inch rectangle, and spread the chilled strawberry filling evenly over it. Roll tightly from the long side and cut into 12 equal rolls.

Place the sliced rolls in a greased baking dish, cover, and let rise for 30-60 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.

While baking, beat together cream cheese and butter in a bowl until creamy. Gradually add powdered sugar, vanilla bean paste, and strawberry puree, mixing until smooth.

Let the rolls cool for about 5 minutes before drizzling the glaze over them and serve warm.