Proof the yeast by combining warm milk, yeast, and sugar in a bowl. Let sit for 10 minutes.

In a stand mixer, combine eggs, melted butter, and proofed yeast mixture. Mix on low.

Gradually add sugar, flour, and salt; mix until a soft dough forms.

Transfer dough to a greased bowl, cover with a towel, and let rise for 1 hour.

For the filling, cook strawberries, sugar, and lemon juice in a saucepan until simmering.

Create a slurry with water and cornstarch; add to the mixture until thickened.

Roll out the dough, spread the cooled strawberry jam, and cut into strips.

Roll each strip tightly with seam side down and place in a greased dish.

Cover and let rise until doubled, about 30-45 minutes.

Preheat oven to 350°F and bake for 25-30 minutes until golden brown.

Make icing by beating cream cheese, butter, and powdered sugar until smooth. Stir in lemon zest and milk.

Drizzle lemon icing over rolls after cooling slightly.