In a microwavable bowl, heat up the milk for 30 seconds. Add the active dry yeast to it and let it sit for 5 minutes until the yeast dissolves. Chop strawberries up and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, add the butter, flour, sugar, salt, and egg. Mix until the dough resembles coarse crumbs. Switch to the hook attachment. Add the milk mixture and mix on medium-high for about 5 minutes. The dough should be elastic and soft.
Place dough in a greased bowl and cover with either plastic wrap or damp towel. Place in a warm area to let the dough double in size (about an hour).
Grease a 10 inch pie pan and set aside. Roll the dough into a 18x12 rectangle. Spread the strawberry jam over the rectangle evenly leaving about an inch all around the sides. Spread strawberries over dough.
Roll the dough starting from the far side towards you. When an end is reached, pinch the seams tightly. Cut the roll into 9 separate rolls.
Place the rolls in the grease 10 inch pie pan and cover with plastic wrap. Let the rolls rest until they have doubled in size. Once the rolls have doubled in size bake at 350° for about 30 minutes. Once they are cooled, drizzle with icing.