In a saucepan over medium heat, combine frozen or fresh strawberries, brown sugar, and lemon juice. Cook for about 5-7 minutes until the strawberries are soft and the mixture starts to bubble.

In a small bowl, mix cornstarch with water to create a slurry, then stir it into the strawberry mixture and cook for another 2 minutes until thickened. Remove from heat and let it cool down.

In a separate saucepan, whisk together water and bread flour over medium heat until it thickens into a paste, about 3-4 minutes, then remove from heat and let it cool slightly. This tangzhong process helps create a soft texture.

In a stand mixer, combine bread flour, sugar, salt, and instant yeast in the bowl. In another bowl, whisk together whole milk, heavy cream, the cooled tangzhong, and an egg. Pour the wet ingredients into the dry mixture along with melted butter. Mix on medium speed for about 6-8 minutes.

Shape the dough into a ball and place it in a greased bowl. Cover it with a damp cloth and let it rise in a warm area for about 30-45 minutes until it has doubled in size.

Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll it out into a rectangle approximately 12x18 inches.

Spread the cooled strawberry filling evenly across the dough, leaving a small border, and sprinkle some brown sugar. Carefully roll the rectangle tightly into a log and cut into 12 equal pieces.

Place the rolled buns into a greased baking pan, ensuring they are close but not touching. Cover with plastic wrap or a kitchen towel and let them rise for 1-2 hours until puffed and doubled in size.

Preheat your oven to 350°F (175°C). Bake the Strawberry Cinnamon Rolls for 30-40 minutes until they turn golden brown.

While the rolls are baking, prepare the frosting by beating together cream cheese and powdered sugar until smooth. Allow rolls to cool for about 10 minutes before drizzling the cream cheese glaze over.