1. Activate the Yeast

• In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top, stir gently, and let sit for 5-10 minutes until frothy.

2. Prepare the Dough

• In a large mixing bowl, whisk together flour, salt, and sugar. Add the activated yeast mixture, melted butter, and eggs.
• Mix until a soft dough forms. Turn the dough onto a floured surface and knead for 7-8 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

3. Make the Strawberry Filling

• In a saucepan over medium heat, combine strawberries, sugar, cornstarch, and lemon juice.
• Cook for 5-7 minutes, stirring frequently, until the mixture thickens to a jam-like consistency. Let cool completely.

4. Roll and Fill the Dough

• Once the dough has risen, punch it down and roll into a rectangle, about 12×16 inches.
• Spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges.

5. Shape the Rolls

• Starting from one long side, roll the dough tightly into a log. Pinch the seam to seal.
• Cut the log into 12 even rolls using a sharp knife or dental floss. Place the rolls in a greased 9×13-inch baking dish.

6. Second Rise

• Cover the dish with a clean towel and let the rolls rise for 30-45 minutes, until puffy.

7. Bake the Rolls

• Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown on top. Let cool slightly.

8. Prepare the Glaze

• In a bowl, whisk together powdered sugar, heavy cream, vanilla extract, and optional strawberry puree until smooth.

9. Serve and Enjoy

• Drizzle the glaze over the warm rolls and serve. Enjoy warm!