Combine 2 cups of chopped strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice in a saucepan. Cook for 8-10 minutes until glossy and thickened. Let it cool and blend until smooth.

In a bowl, whisk together 4 cups of flour, 1/2 cup of sugar, 1 teaspoon of salt, and 1 packet of yeast. Add 1 cup of warm milk, 1 large egg, and 1/2 cup of melted butter. Stir to form a shaggy dough.

Knead the dough on a floured surface for 5-7 minutes until soft and slightly tacky. Place in a greased bowl, cover, and let rise for 1-2 hours until doubled.

Deflate the dough and roll it into a 12x18 inch rectangle. Spread the cooled strawberry filling. Roll it up tightly and slice into 12 equal pieces.

Grease a baking dish and arrange rolls inside. Cover and let rise for 30-60 minutes until fluffy.

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

For the glaze, beat 8 ounces of cream cheese, 1/4 cup of butter, and gradually mix in 2 cups of powdered sugar. Add 1 teaspoon of vanilla and 1/4 cup of strawberry puree. Drizzle over warm rolls.