Prepare the Strawberry Filling: In a saucepan, combine strawberries with granulated sugar and lemon juice. Cook for 5-7 minutes until thickened. Puree until smooth and cool in the refrigerator.

Make the Brioche Dough: In a mixer bowl, whisk flour, sugar, salt, and yeast. Add warm milk, butter, and egg. Knead on medium speed for 5-7 minutes until smooth and elastic.

First Rise: Form a ball with the dough, place in a greased bowl, cover, and let rise for about 2 hours until doubled in size.

Roll Out and Fill: Turn out the dough onto a floured surface, roll into a rectangle, and spread cooled strawberry filling evenly. Roll tightly into a log.

Cut Rolls: Slice the rolled dough into 12 equal pieces. Arrange in a greased baking dish, cover, and let rise for 30 minutes to 1 hour. Preheat oven to 350°F.

Bake: Bake for 20-25 minutes until golden brown. Watch closely to avoid overbaking.

Prepare the Glaze: Beat together cream cheese, butter, powdered sugar, vanilla, and cold strawberry puree until smooth.

Glaze and Serve: Spread glaze over the warm rolls. Serve immediately.