In a pot over medium-high heat, combine strawberries, brown sugar, and lemon juice, then cook for about 20 minutes until the mixture thickens, mashing the berries as you go.

After it thickens, mix the cornstarch with water and incorporate it into the strawberry mix, cooking for an extra 5 minutes until it gets a paste-like texture. Reserve some filling for the glaze and refrigerate the rest.

For the Tangzhong, whisk flour and water in a small pot, then cook over medium heat for 4-5 minutes until it forms a slurry, letting it cool afterward.

In a mixing bowl, mix together flour, granulated sugar, yeast, and salt before adding the egg, milk, vanilla, and Tangzhong, kneading it with a dough hook for 2 minutes until it forms.

Slowly incorporate the softened butter into the dough and knead for another 8-10 minutes until the dough turns smooth and elastic, adjusting with more flour or milk if needed.

Grease your hands lightly and shape the dough into a ball. Place it seam side down in a greased bowl, cover it with plastic wrap, and allow it to rise in a warm area for 45-60 minutes or until doubled in size.

On a floured surface, roll out the dough into a 14x18 rectangle, spreading the strawberry filling evenly before cutting it into 12 strips and rolling each into a spiral, placing them in a baking dish lined with parchment paper.

Let the rolls rise again, covered, for another 45-60 minutes while preheating your oven to 325°F.

Bake for 23-26 minutes until they’re golden brown, then let them cool before preparing the glaze by mixing cream cheese, powdered sugar, and milk until smooth, and drizzle over the warm rolls.