Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and stir gently to dissolve. Let it sit for about 5 minutes, or until it becomes frothy.
In a large bowl, combine the flour, salt, and vanilla extract. Add the melted butter, egg, and the yeast mixture. Stir until combined, then knead for about 5-7 minutes on a lightly floured surface until the dough is smooth and elastic.
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the filling. In a small bowl, mix the softened butter, brown sugar, cinnamon, and nutmeg until well combined.
Finely chop the strawberries and set them aside.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 16×12 inches.
Spread the cinnamon-sugar mixture evenly over the dough, leaving a small border around the edges.
Sprinkle the chopped strawberries evenly over the cinnamon mixture.
Starting from one of the long edges, tightly roll the dough into a log. Pinch the seams to seal.
Slice the rolled dough into 12 equal pieces using a sharp knife or dental floss.
Grease a 9×13-inch baking dish and arrange the rolls inside, leaving a little space between them. Cover the dish with a kitchen towel and let the rolls rise for another 30 minutes.

Preheat the oven to 350°F (175°C).
Bake the rolls for 25-30 minutes, or until they are golden brown and cooked through.

While the rolls are baking, prepare the glaze by beating together the cream cheese, butter, powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt until smooth and creamy.

Once the rolls are baked, remove them from the oven and let them cool for about 5-10 minutes.
Drizzle the lemon cream cheese glaze over the warm cinnamon rolls.
Serve and enjoy!