First Step: Prepare strawberry filling: In a saucepan, combine chopped fresh strawberries with granulated sugar and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften around 5-7 minutes. In a small bowl, whisk cornstarch with water to create a slurry and add to the strawberry mixture. Bring to a boil, cooking 1-2 minutes until thickened. Remove from heat and cool completely. Reserve 2-3 tablespoons for the frosting.

Second Step: Prepare the dough: In a large bowl, mix bread flour and 1 cup of all-purpose flour. Add warmed milk and stir lightly. Let this autolyse rest for 30 minutes, facilitating gluten development for the dough’s elasticity.

Third Step: Combine dry ingredients and proof yeast: In a separate bowl, combine remaining 1 ½ cups all-purpose flour, sugar, salt, cinnamon, and nutmeg. In a small bowl, proof yeast by sprinkling it over 1/3 cup warm milk with a pinch of sugar. Let the yeast activate about 5 minutes until foamy.

Fourth Step: Mix and knead dough: Add eggs and vanilla extract to the yeast mixture. Combine wet and dry ingredients, kneading by hand or stand mixer with a dough hook. Gradually add softened butter in pieces while kneading until the dough is smooth, elastic, and passes the windowpane test.

Fifth Step: First rise: Cover the dough and let it rise in a warm place until doubled, approximately 1 hour.

Sixth Step: Shape rolls: Roll dough on a lightly floured surface into a 12×15 inch rectangle. Evenly spread softened butter, sprinkle cinnamon sugar filling, then layer thin strawberry filling, leaving some reserved for frosting.

Seventh Step: Roll and cut: Roll the dough tightly into a log from the long edge. Using unflavored dental floss or a sharp knife, cut into 12 equal rolls.

Eighth Step: Second rise: Place rolls in a greased or parchment-lined pan, cut side up. Cover and allow to rise until puffy, about 30-45 minutes. Preheat oven to 350°F (180°C).

Final Step: Bake and frost: Bake rolls for 30-35 minutes until golden brown. Prepare frosting by beating cream cheese, butter, powdered sugar, heavy cream, lemon zest, vanilla, and reserved strawberry filling. Spread on warm rolls for a melted glaze or allow rolls to cool for a thicker frosting. Optionally, drizzle vanilla glaze made from powdered sugar, vanilla, and milk.