Make the strawberry filling. Combine strawberries, lemon juice, and sugar in a medium saucepan. Cook over medium heat until the strawberries begin to soften, about 20 minutes. Mash the strawberries occasionally to help release the juices.

Mix together cornstarch and water in a small bowl to create a slurry, then pour into the strawberry sauce. Cook for another 5 minutes until thickened.

In a large mixing bowl, whisk together bread flour and all-purpose flour. Remove 3 cups of this mixture into the bowl of a stand mixer.

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

In the large bowl, add granulated sugar, salt, cinnamon, and nutmeg to the remaining flour mixture and whisk to combine. Microwave ½ cup milk until warm, about 105-100 degrees F. Add yeast and 1 tablespoon sugar; let stand until foamy.

Add the yeast/milk mixture and the remaining flour mixture to the stand mixer bowl. Knead until a cohesive dough forms and then mix on medium-low until smooth, about 2-5 minutes.

Begin adding room temperature butter 2 tablespoons at a time, mixing until smooth after each addition.

Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour and 30 minutes.

Turn out dough onto a floured surface, shape into an 18×12-inch rectangle. Spread strawberry filling on the dough and cut into 12 equal strips.

Roll each strip into a spiral and place in a baking dish. Cover and let rise until puffy, about 25 to 40 minutes.

Preheat oven to 350°F (180°C). Bake rolls until golden brown, about 30-35 minutes.

For the glaze, beat cream cheese and butter until smooth. Add powdered sugar, heavy cream, and lemon zest until fully combined.

Spread glaze over warm cinnamon rolls. Let cool for 30-45 minutes if you prefer a thicker glaze.