In a mixing bowl, whisk together warm milk, 1/4 cup of sugar, and yeast. Let this mixture sit for about 5 minutes, or until it becomes foamy and fragrant.

Stir in the melted butter and eggs until well incorporated. Gradually add flour, mixing until a slightly sticky dough forms; it should come away from the sides of the bowl with minimal resistance.

Turn the dough out onto a floured surface and knead for 5-7 minutes until it’s smooth and elastic. Place the dough in an oiled bowl, cover it, and let it rise for about an hour or until it has doubled in size.

While the dough is rising, mix the chopped strawberries with the remaining sugar and cornstarch in a bowl. Let it sit for a few minutes to macerate and draw out the juices, creating a delightful filling.

Once the dough has risen, gently punch it down and roll it out into a large rectangle on a floured surface. Spread the strawberry mixture evenly over the surface and then roll the dough tightly into a log, sealing the edges as you go.

Using a sharp knife, slice the rolled dough into 1-inch thick pieces and place them in a greased baking dish. Cover and let them rise again while preheating your oven to 350°F (175°C) for about 20 minutes.

Bake your strawberry sweet rolls for 25-30 minutes, or until they are golden brown and smell amazing! Allow them to cool slightly, then drizzle with icing if desired before serving.