Warm 1 cup of milk in a saucepan until just hot, then add 4 tablespoons of butter, stirring until melted. In a bowl, combine 3 ½ cups of flour, 2 tablespoons of sugar, 1 packet of instant yeast, and zest of 1 lemon. Pour in the milk mixture and 1 beaten egg; mix until a scraggly dough forms.

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let rest for 10 minutes.

Roll dough into a rectangle about 12x9 inches. Spread the strawberry compote evenly, sprinkle ground cinnamon if desired.

Cut the dough into 12 strips, roll each strip tightly, and place in a greased baking pan.

Cover and let the rolls rise in a warm place until doubled in size, about 45 minutes. Preheat the oven to 350°F (190°C).

Bake for 23-25 minutes until golden brown. Cool slightly before frosting.

Mix 4 ounces of cream cheese with 2 tablespoons of softened butter until smooth. Add more strawberry compote and 1 ½ cups of powdered sugar; blend until creamy. Adjust consistency with heavy cream or milk.