In a small bowl, warm whole milk to 105°F-110°F and stir in the active dry yeast along with a teaspoon of sugar. Allow the mixture to sit for about 10 minutes until bubbly.

In a large mixing bowl, combine the yeast mixture with melted unsalted butter, eggs, and an additional tablespoon of sugar. Gradually add flour and salt, stirring until the dough comes together. Knead on a floured surface for 5 minutes until smooth.

Form the dough into a ball, place in a greased bowl, and cover with a towel. Let it rise in a warm area for about 1 hour until doubled in size.

Cook fresh strawberries, sugar, and fresh lemon juice in a saucepan for about 10 minutes. Mash the mixture, prepare a cornstarch slurry, and stir in. Cook until desired thickness and let it cool.

After the dough has risen, punch it down and roll it out into a 14x18 inch rectangle. Spread cooled strawberry jam evenly over it.

Slice the dough into long strips, roll each into a spiral and place them seam-side down in a greased baking pan. Let them rise for 30-45 minutes.

Preheat oven to 350°F. Bake the rolls for 25-30 minutes until golden brown.

While baking, beat together cream cheese, butter, powdered sugar, and lemon zest until smooth for icing.

Once rolls are out of the oven, drizzle the lemon icing over each roll while warm.

Serve warm, perfect alongside coffee or fresh fruit. Enjoy!