Dissolve the yeast in warm milk in a large bowl. Add the sugar, melted butter, eggs, and salt, then gradually incorporate the flour to form a soft dough. Knead the dough until smooth and elastic.
Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
For the filling, combine the chopped strawberries, sugar, cinnamon, and cornstarch in a bowl and set aside.
Roll the dough out on a floured surface into a large rectangle. Evenly spread the strawberry filling over the dough.
Roll the dough up tightly and cut it into 12 equal slices. Arrange the slices in a greased 9x13-inch baking pan. Cover and let them rise again for about 30 minutes, or until doubled in size.
Preheat the oven to 350°F (175°C) and bake the rolls for 25 minutes, or until golden brown.
For the icing, whisk together the powdered sugar, strawberry puree, cream (or milk), and vanilla extract until smooth. Adjust the consistency by adding more cream or powdered sugar as needed.
Drizzle the icing over the warm rolls before serving.
