Combine strawberries, lemon juice, and sugar in a medium saucepan. Cook over medium heat for about 20 minutes, occasionally mashing the strawberries.

Mix cornstarch and water to create a slurry, and pour it into the strawberry sauce. Cook for another 5 minutes until it thickens and becomes paste-like. Set aside to cool.

In a large mixing bowl, combine bread flour and all-purpose flour. Reserve 3 cups of the mixture in a stand mixer.

To the stand mixer, add 1 cup of whole milk and mix until a shaggy dough forms. Cover and let rest for 30 minutes.

To the remaining flour mixture, add granulated sugar, salt, cinnamon, and nutmeg, whisking to combine.

Microwave 1/2 cup of milk until warm (about 105-100 degrees F) and add yeast and 1 tbsp of sugar. Let stand until foamy (5-10 minutes).

Add eggs and vanilla extract to the yeast mixture, whisk until combined, then add to the stand mixer bowl.

Add the remaining flour mixture and knead until a cohesive dough forms. Use the dough hook on medium-low speed for 2-5 minutes until smooth.

Gradually add butter in 2 tbsp increments, beating until smooth after each addition (about 5 minutes).

Perform the windowpane test. If the dough stretches without breaking, it?s ready. If not, beat for 2 more minutes and retest.

Spray a large bowl with cooking spray, place dough inside, cover with plastic wrap, and let rise in a warm place until doubled (about 1 hour and 30 minutes).

Turn out dough onto a floured surface and stretch into an 18x12-inch rectangle.

Spread the strawberry filling onto the dough, reserving 3 tbsp for later. Cut the dough into 12 equal strips and roll each strip into a tight spiral.

Place spirals in a baking dish, spiral side down.

Cover and let the rolls rise until puffy (25-40 minutes).

Preheat oven to 350?F (180?C). Bake rolls until golden brown on top (30-35 minutes).

For the icing, cream together cream cheese and butter in a medium bowl until smooth. Add powdered sugar, heavy cream, lemon zest, and the reserved strawberry filling. Mix until fully combined.

Spread icing onto warm cinnamon rolls, or let cool for 30-45 minutes for thicker icing.