Warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand mixer and stir in the sugar and yeast. Cover and let sit for 5-10 minutes until foamy.

Beat in the softened butter until slightly broken up, then add eggs one at a time, followed by the salt.

Gradually add the flour and beat on medium speed until a soft dough forms, about 4 minutes.

Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes.

Knead the dough in the mixer or by hand for an additional 5 minutes until it passes the windowpane test.

Transfer dough to a greased bowl, cover, and let it rise in a warm place until doubled in size, about 2 hours.

Warm the strawberries over medium heat for 4 minutes, then add sugar and cornstarch, stirring for another 2 minutes until thick.

Grease a 9x13-inch baking dish and roll the dough into a 12x18 inch rectangle.

Spread the strawberry filling over the dough, roll it tightly, and cut into 12 equal rolls.

Arrange the rolls in the prepared baking pan and allow to rise in a warm environment until puffy, about 1-2 hours.

Preheat the oven to 375°F (190°C) and bake for about 25 minutes until golden brown.

Let rolls cool on a wire rack for about 10 minutes.

Whisk lemon juice and confectioners’ sugar together until smooth. Pour over warm rolls and serve.