Make the Strawberry Filling:

• Cook strawberries, brown sugar, and lemon juice over medium heat for 20 minutes, stirring occasionally.
• Mash the berries as they cook for a thick texture.
• Dissolve cornstarch in water and stir into the filling. Cook for an additional 5 minutes until thickened.
• Reserve 1-2 tbsp for the glaze and cool the rest in the fridge.

Prepare the Tangzhong:

• In a saucepan, whisk together water and flour.
• Cook over medium heat, whisking constantly, until a paste forms. Let cool.

Make the Dough:

• Mix flour, sugar, yeast, and salt in a large bowl.
• Add milk, egg, vanilla, and cooled tangzhong. Mix into a shaggy dough.
• Gradually add softened butter and knead until smooth and elastic (8-10 minutes).
• Place in a lightly buttered bowl, cover, and let rise in a warm place until doubled in size (1 hour).

Assemble the Rolls:

• Roll the dough into a rectangle (14×18 inches). Spread cooled strawberry filling evenly over the dough.
• Cut into 12 strips and roll each into a coil. Arrange in a parchment-lined baking dish.
• Cover and let rise again for 45-60 minutes.

Bake and Glaze:

• Preheat oven to 325°F (162°C). Bake rolls for 23-26 minutes or until golden brown.
• Mix cream cheese, butter, powdered sugar, reserved filling, and milk to make the glaze. Spread over warm rolls.