In a small bowl, combine warm milk, water, sugar, and active dry yeast. Let sit for 5 minutes or until foamy.

In a stand mixer or large bowl, combine salt, melted butter, egg, and flour. Pour in the foamy yeast mixture and mix with a dough hook on low speed for 5-8 minutes until smooth and elastic.

If mixing by hand, use a wooden spoon until you can't mix anymore, then knead by hand for 8-10 minutes.

Oil a large bowl, place dough inside, and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.

For the filling, transfer freeze dried strawberries to a zip-close bag and roll with a rolling pin until powdered. Alternatively, blend until powdered.

In a bowl, combine strawberry powder with white granulated sugar, vanilla extract, lemon zest, and flour. Mix well.

On a floured work surface, roll the dough into a 24 inch by 12 inch rectangle. Spread softened butter over the dough. Sprinkle and spread the sugar mixture evenly over the butter.

Roll the dough lengthwise into a long roll. Cut into 12 equal pieces using clean string or dental floss.

Place rolls cut side down in an oiled 9x13 inch pan. Let rise for 1 hour or until almost doubled in size.

Preheat the oven to 350 ℉.

Bake rolls for 25 minutes for dark pans, 30 minutes for glass pans. Cool for at least 20 minutes before frosting.

For the frosting, cream softened cream cheese, powdered sugar, and vanilla until creamy and smooth. Spread over cooled rolls and optionally sprinkle with strawberry sugar or sliced strawberries.