Filling: In a medium bowl, mix 3 cups of chopped strawberries with 1 cup of granulated sugar, ⅛ teaspoon of sea salt, lemon juice and zest, and cornstarch. Stir well and set aside to let the strawberries release their juices.

Dough: In a small bowl, combine warm water, 1 teaspoon of sugar, and yeast. Let it sit for about 5 minutes until it foams. In a large bowl, mix 5 cups of flour, ⅓ cup of sugar, and ⅛ teaspoon of sea salt. Add in the soft butter, eggs, vanilla extract, and warm milk. Pour in the yeast mixture and mix until a dough forms. Knead on a floured surface for 5-7 minutes until smooth.

Roll out the dough into a rectangular shape, about 1/4 inch thick. Spread the strawberry filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased baking dish.

Let the rolls rise in a warm place for about 30 minutes, until they double in size. Preheat the oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until golden brown.

Strawberry Cream Cheese Glaze: In a mixing bowl, beat the softened cream cheese. Gradually add the sifted powdered sugar, mixing until smooth. Stir in the reserved strawberry filling until well combined. Spread the glaze over the warm cinnamon rolls.