In a small bowl, combine warm milk, water, and granulated sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes until frothy.

In a mixing bowl, blend all-purpose flour, salt, softened butter, and egg. Pour in the frothy yeast mixture and mix until a cohesive dough forms. Knead for 5-7 minutes.

Transfer the dough into a lightly oiled bowl, cover with a towel and let rise for about 1 hour until doubled.

Meanwhile, pulse freeze-dried strawberries into fine powder. Combine it with sugar, lemon zest, vanilla extract, and a bit of flour in a separate bowl.

Once risen, punch down the dough and roll it out into a 24x12 inch rectangle. Spread softened butter and sprinkle the filling mixture.

Roll the dough tightly from one long edge to form a log, then slice into 12 equal pieces.

Arrange the rolls in a greased pan, cover with a towel, and let rise for another 1 hour.

Preheat oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown. Cool in pan for 20 minutes.

Beat together cream cheese, powdered sugar, and vanilla until smooth. Spread over the warm rolls.