• Combine the flour, dry yeast, and granulated sugar in a stand mixer bowl. Stir until well mixed. Next, incorporate the salt and mix until thoroughly combined.
• Combine the eggs, milk at room temperature, vanilla extract, and cooled melted butter. Begin mixing at a slow speed until the dough comes together.
• Raise the velocity to a moderate level and blend for a minimum of 8 minutes or until the dough achieves a smooth and velvety consistency.
• Place a layer of plastic wrap over the bowl and allow the dough to increase in size by two or three times its original size at room temperature for a period of 1-2 hours.

Make the strawberry filling

• Slice the strawberries into halves and put them into a saucepan. Combine the sugar, orange peel, and lemon juice, stirring continuously over medium-high heat.
• Reduce the heat to medium-low and let it simmer for 15 minutes, occasionally stirring.
• In order to make the compote thicker, combine cornstarch with a small amount of water in a separate bowl, and then add it to the strawberry mixture while stirring continuously. Allow it to simmer for an additional 2-3 minutes.
• Allow the strawberry sauce to reach a cool temperature equivalent to the room.
• Press the dough down and move it to a freshly floured surface. generously sprinkle flour on the dough and flatten it into a rectangle that is a quarter of an inch thick, taking care to prevent the dough from sticking to the surface.
• Use an offset spatula to evenly spread the strawberry filling on the rolled dough.
• Afterwards, gently scatter a layer of brown sugar over the strawberries.
• Take the dough and roll it tightly into a log shape, ensuring the edges are securely sealed. To cut the dough into equal portions, you can use either a serrated knife or unflavored dental floss, and make 12 rolls.
• Put the rolls into a baking pan measuring 9x13 inches that has been lightly greased. After that, cover the rolls with a towel and allow them to increase in size until they have doubled.
• Take off the towel and place the rolls in an oven at 180c (350f) for approximately 20-25 minutes, or until the tops of the rolls have slightly turned brown. Be cautious not to bake them for too long to prevent them from becoming dry.
• Prepare the frosting with strawberry and cream cheese. Place the cream cheese, softened butter, strawberry compote, strawberry jam, powdered sugar, and vanilla extract in a medium-sized bowl. Stir or whisk the mixture thoroughly until it becomes smooth and creamy.
• Put the cream cheese glaze on the warm rolls and then present it to be served!