In a saucepan, combine fresh strawberries, 0.25 cups sugar, lemon juice, cornstarch, and water. Cook until thickened, then set aside.

In a large bowl, mix together 3 cups bread flour, 3 cups all-purpose flour, 0.5 cups sugar, cinnamon, nutmeg, and kosher salt.

In a separate bowl, heat 1.16 cups whole milk until warm, add 2.25 tsp active dry yeast, and let sit for 5 minutes.

Add milk mixture, 2 large eggs, and 1 cup room temperature salted butter to flour mixture. Mix until a dough forms.

Knead the dough on a floured surface for about 5-10 minutes until smooth. Place in an oiled bowl, cover, and let rise until doubled in size (about 1 hour).

Roll out the dough into a rectangle and spread the reserved strawberry filling evenly over the surface.

Roll the dough tightly and cut into 12 rolls. Place in a greased baking dish.

Cover and let rise until puffy (about 30-45 minutes).

Preheat the oven to 350°F (175°C) and bake the rolls for about 30 minutes until golden brown.

In a bowl, combine 4 oz softened cream cheese, 2 tbsp salted butter, 2 cups powdered sugar, 2 tbsp heavy cream, and lemon zest. Mix until smooth.

Once the rolls are baked, let cool slightly and then frost with the cream cheese frosting.