Make the Dough

1. Heat the milk in the microwave for about 1 minute, or until it reaches 110°F.
2. Stir in the yeast and allow it to sit for roughly 10 minutes, until foamy and activated.
3. In a large bowl or the bowl of a stand mixer, whisk together the flour, salt, and sugar.
4. Add the cubed butter and use a pastry cutter or fork to blend until the texture resembles coarse crumbs.
5. Pour in the yeast mixture and beaten eggs. Mix on low with a dough hook until a dough forms. Then knead on medium speed for 5 minutes until slightly sticky.
6. Grease a large bowl lightly with nonstick spray. Place the dough inside, cover with a towel, and set it in a warm oven (preheated to 200°F and turned off with the door ajar) for about an hour or until doubled in size.

Make the Strawberry Preserves

1. Combine strawberries, sugar, cornstarch, water, and lemon juice in a medium saucepan.
2. Cook over medium heat until the strawberries release their juices and the mixture thickens, about 10 minutes.
3. Transfer to a bowl and chill in the refrigerator to cool.

Prepare the Strawberry Filling

1. In a small bowl, use a hand mixer to beat together butter, sugars, and ground freeze-dried strawberries until smooth and spreadable.

Make the Cream Cheese Glaze

1. In another small bowl, beat the cream cheese and butter until fluffy.
2. Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.

Assemble and Bake

1. On a floured surface, roll out the dough into a large rectangle about 1/4 inch thick.
2. Spread the strawberry filling evenly across the dough.
3. Spoon the chilled strawberry preserves over the filling.
4. Starting from the shorter side, roll the dough up tightly to create swirls.
5. Trim the edges if needed and slice into 12 equal rolls.
6. Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise for 35 minutes.
7. Bake at 350°F for 25 minutes, until golden on top.
8. Spread the cream cheese glaze over the warm rolls and serve immediately.