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

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

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 the freeze dried strawberries to a large zip close bag and roll with a rolling pin until the strawberries are a fine powder.

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

On a floured work surface, roll the dough into a long 24 inch by 12 inch rectangle.

Spread softened butter over dough. Sprinkle and spread sugar mixture evenly over butter.

Carefully roll the dough lengthwise starting at one edge into a long roll.

Use a piece of clean string or dental floss to cut the dough into 12 equal pieces.

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

Preheat the oven to 350 ℉.

Bake strawberry rolls for 25 minutes for dark pans, 30 minutes for glass pans.

Cool for 20 minutes before frosting.

For the frosting, cream the softened cream cheese together with the powdered sugar and vanilla until creamy and smooth.

Spread over the cooled strawberry cinnamon rolls and serve.