Make Strawberry Filling: In a saucepan, combine strawberries, brown sugar, and lemon juice. Cook over medium heat. Stir in cornstarch slurry and simmer until thickened. Set aside to cool.

Prepare Tangzhong: In a small saucepan, whisk flour and water over medium heat until thick like paste. Remove from heat and cool.

Make Dough: In a mixer, combine bread flour, sugar, yeast, and salt. Add milk, cream, egg, vanilla, and cooled tangzhong. Mix to form a rough dough, then knead in butter until smooth (5–7 minutes).

First Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise for 30–60 minutes or until doubled.

Shape Rolls: Roll dough into a rectangle (1/4 inch thick). Spread cinnamon sugar mixture and strawberry filling over top. Slice into strips, roll tightly, and place in a lined baking pan.

Second Rise: Cover and let rise until doubled, 1–2 hours.

Bake: Preheat oven to 325°F (162°C). Bake rolls for 30–40 minutes until golden and cooked through.

Make Icing: Beat cream cheese, butter, powdered sugar, milk, and reserved filling until smooth.

Frost and Serve: Spread icing on warm rolls and enjoy immediately.