Prepare Strawberry Filling: Cook 2 cups of chopped strawberries in a saucepan over medium heat with 1/2 cup sugar and the juice of half a lemon until thickened for 10-15 minutes, then blend and chill.

Make Brioche Dough: Mix 4 cups flour, 1/2 cup sugar, 1 teaspoon salt, and 1 packet yeast, then gradually add 1 cup warm milk, 1/2 cup butter, and 1 egg. Knead for 5-7 minutes until smooth.

First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for about 2 hours until doubled in size.

Roll Out Dough: Punch down the dough, roll into a rectangle, and spread the cooled strawberry filling over it. Roll tightly into a log.

Cut Rolls: Slice the log into 12 equal pieces (about 1.5 inches), place in a greased baking pan cut side up, cover, and let rise for another 30-60 minutes.

Bake: Preheat oven to 350°F (180°C). Bake rolls for 20-25 minutes until golden and cooked through.

Prepare Glaze: Beat together 4 ounces cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1 teaspoon vanilla, and 1/4 cup cold strawberry puree until smooth.

Glaze and Serve: Cool the rolls for 5 minutes, spread glaze over, and serve warm.