Warm milk in a saucepan over medium heat for 3-4 minutes until bubbles form. Stir in butter until melted, then cool to lukewarm (about 110°F or 43°C).

In a large bowl, combine flour, yeast, sugar, salt, and lemon zest. Whisk thoroughly.

Add the lukewarm milk mixture and egg to the dry ingredients, stirring until just combined, then add remaining flour until dough forms.

Knead dough on a floured surface for about 5 minutes until smooth and elastic.

Shape dough into a ball, place in a greased bowl, cover with a damp cloth, and let rest for 10 minutes.

Roll dough into a rectangle (12 by 9 inches) on a floured surface.

Spread strawberry compote evenly across the dough and sprinkle cinnamon on top if desired.

Slice the dough into 12 strips (about 1 inch wide) and roll each strip tightly.

Place rolled dough in a greased baking pan, covered with a cloth, and let rise until doubled in size (about 45 minutes).

Preheat oven to 350°F (190°C) during the second rise.

Bake the rolls in the preheated oven for 23-25 minutes until golden brown.

Whip together cream cheese and butter until creamy. Gradually add powdered sugar and heavy cream to desired icing consistency.