Heat milk until warm to the touch, not hot, and pour into the bowl of a stand mixer. Sprinkle in the dry yeast. Allow to sit for about 5 minutes to allow the yeast to activate.

Add the eggs, butter, salt, sugar, and flour. Using the dough hook, mix on low until the ingredients start to come together. Then mix on medium speed for 5-7 minutes until smooth but sticky.

Spray a large bowl with non-stick spray. Turn the dough out into the sprayed bowl.

Cover the bowl with a towel and set in a warm place to rise for about 30 minutes until doubled in size.

In a small saucepan over medium-low heat, combine strawberries, sugar, and lemon juice. Mash the strawberries.

Increase heat to medium and cook for about 5 minutes until a sauce forms.

Combine cornstarch and water in a small bowl. Whisk until smooth, then add to the strawberry mixture and stir.

Bring to a low boil for about a minute until thick enough to coat the back of a spatula.

Remove from heat and cool completely; the jam will thicken as it cools.

In a medium bowl, combine all filling ingredients and mix until fully combined. Set aside.

Line a baking dish with parchment or spray it. When the dough has doubled, place it on a floured surface and roll into a rectangle about 12x15".

Spread the cinnamon-sugar filling to the edges of the dough.

Spread half of the cooled strawberry jam over the cinnamon-sugar filling.

Starting from one long edge, roll the dough tightly. Cut into 12 pieces and place in the prepared pan.

Spread extra jam on top. Cover and refrigerate or let rise for 20 minutes at room temperature.

Preheat oven to 375°F. Bake for 17-20 minutes until browned.

Cool slightly before glazing.

In a small bowl, combine glaze ingredients and whisk until smooth. Adjust consistency with milk or powdered sugar as needed.

Drizzle glaze over cooled cinnamon rolls and serve.