In a small bowl, combine lukewarm whole milk, active dry yeast, and sugar. Stir gently, then allow it to sit for about 10 minutes until frothy.

In a stand mixer bowl, combine the proofed yeast mixture with eggs and melted butter. Gradually add flour, granulated sugar, and salt. Mix until a soft dough forms, then knead for about 5 minutes.

Transfer the kneaded dough to a greased bowl, cover with a towel, and place in a warm area for approximately 1 hour or until doubled in size.

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until simmering. Mash strawberries and add a cornstarch slurry, cooking until thickened.

Once the dough has risen, roll it into a large rectangle, spread the cooled jam, cut into strips, and roll tightly. Place in a greased baking dish and let rise for another 30-45 minutes.

Preheat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown.

Beat together cream cheese, melted butter, powdered sugar, and lemon zest until smooth. Add milk for desired consistency.

Spread the lemon icing over the warm rolls once baked and slightly cooled.