Cook 2 cups of strawberries, ½ cup of brown sugar, and 1 tablespoon of lemon juice in a medium saucepan over medium heat for 5-7 minutes until thickened. Mix cornstarch with water, pour into the pan, stir for another minute, and let cool.

In a small saucepan, whisk ¼ cup of water and ¼ cup of bread flour over medium heat for 3-5 minutes until thick. Let tangzhong cool.

Combine 4 cups of flour, ½ cup of sugar, instant yeast, and salt in a large bowl. Add cream, milk, egg, and tangzhong. Stir until a shaggy dough forms.

Knead the dough on a floured surface for 8-10 minutes, adding ½ cup softened butter. Form into a ball in a greased bowl, cover, and let rest for 30 minutes in a warm place.

Punch down the dough, shape into a rectangle about 12x18 inches, and spread with cinnamon sugar and cooled strawberry filling.

Roll the dough tightly from one edge into a log, slice into 12 pieces, and place in a greased baking pan. Cover and let rise for 1-2 hours until doubled.

Preheat oven to 325°F (162°C). Bake rolls for 30-40 minutes until golden brown.

While baking, prepare the glaze by beating cream cheese, butter, powdered sugar until smooth. Add jam and enough milk for pouring consistency.

Once baked, let the rolls cool for 10 minutes before glazing with cream cheese mixture.