Begin by heating 1 cup of milk and 4 tablespoons of unsalted butter in a saucepan until warm but not boiling.

In a mixing bowl, combine 3 ½ cups of all-purpose flour, 1 packet of instant yeast, ¼ cup of granulated sugar, and ½ teaspoon of salt.

Pour in the warm milk mixture and add 1 beaten egg, mixing until a sticky dough forms.

Knead the dough on a floured surface for about 6-7 minutes until it’s smooth and elastic.

Place the kneaded dough in a greased bowl and cover it with a cloth. Let it rest in a warm area for 10 minutes.

On a generously floured surface, roll out the dough into a rectangle, about ½ inch thick.

Spread 1 cup of strawberry pie filling evenly over the dough, then sprinkle with 2 teaspoons of ground cinnamon and 2 tablespoons of sugar.

Starting from one edge, tightly roll the dough into a log.

Cut the log into 12 equal pieces.

Arrange the sliced rolls in a greased baking pan, leaving space between each for rising.

Cover the pan with a towel and let the rolls rise for an additional 30 minutes.

Preheat your oven to 375°F (190°C). Once ready, bake the rolls for about 30 minutes or until golden brown.

While the rolls bake, prepare the glaze by beating 4 ounces of cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and 2 tablespoons of half & half.

Add the zest and juice of 1 lemon along with 2 tablespoons of crushed freeze-dried strawberries, mixing until smooth.

Once the rolls are out of the oven and slightly cooled, drizzle the glaze over the warm rolls.