Dissolve yeast in warm milk in a large bowl. Add sugar, melted butter, eggs, salt, and gradually mix in the flour to form a soft dough. Knead until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

For the filling, mix chopped strawberries, sugar, cinnamon, and cornstarch in a bowl. Set aside.

Roll out dough on a floured surface into a large rectangle. Spread the strawberry filling evenly over the dough.

Roll up the dough tightly and cut into 12 equal slices. Place slices in a greased 9×13 inch baking pan. Cover and let rise again until doubled in size, about 30 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 25 minutes, or until golden brown.

For the icing, whisk together powdered sugar, strawberry puree, cream (or milk), and vanilla until smooth. Adjust consistency with more cream or powdered sugar if needed.

Drizzle icing over warm rolls before serving.