In a small bowl, combine lukewarm whole milk with active dry yeast and a pinch of sugar. Stir gently and let the mixture stand for about 10 minutes until frothy.

In a stand mixer, combine the eggs, melted unsalted butter, and the proofed yeast mixture. Gradually add all-purpose flour, sugar, and salt, and mix until a dough forms.

Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 hour.

In a saucepan, combine fresh strawberries, sugar, and lemon juice over medium heat. Stir until simmering, mash berries, then add a cornstarch slurry. Cook until thickened, about 5 minutes, and cool in the fridge.

Roll out the dough into a rectangle, spread the cooled strawberry jam on top, cut into strips, and roll each strip into a spiral in a greased baking dish.

Let the rolls rise again until doubled, about 30-45 minutes, then bake at 350°F for 25-30 minutes until golden brown.

Beat together cream cheese, powdered sugar, and lemon zest until smooth, adding milk for consistency. Drizzle over warm rolls.