Place milk in a microwave safe measuring cup. Heat for 45-60 seconds in the microwave, until it’s about 120°F. (The time you heat it will need to be adjusted depending on your microwave. You can use a candy or a meat thermometer to test the temperature.) Add yeast and 1/2 teaspoon granulated sugar and stir. Let it sit for a few minutes.

Place 1/3 cup granulated sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.

Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional 1/4 cup of flour.

Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Preheat oven to 350°F. Spray a 9” round cake pan with the cooking spray with flour.

Stir together butter, brown sugar, cinnamon, and flour until it forms a paste.

Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Sprinkle the filling evenly over the top and then spread it as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling.

Stir diced strawberries with cornstarch and sugar. Sprinkle over filling.

Roll the dough up tightly from the long end. Slice the roll into two long halves, split open. Roll one into a tight spiral and place in the center of your pan. Wrap the other half around the spiral filling the edges of the pan and stretch it so the ends meet. Bake for 30-35 minutes until golden brown.

Alternately, you can slice it into 9-12 equal rounds. Place the rolls into a 9” pan for 9 rolls or a 9x13” pan for 12 rolls. Bake 23-28 minutes until they are golden brown on top.

Whisk the melted butter and softened cream cheese until mostly smooth. If your cream cheese is too stiff, you can use a hand mixer. Whisk/beat in powdered sugar, vanilla extract and 2 teaspoons lemon juice or milk, adding more as desired for thickness. Pour over warm rolls and serve.