In a stand mixer bowl, whisk together eggs, milk, melted butter, granulated sugar, and vanilla. Add yeast, salt, and 2 cups of flour, stirring until just combined.

Fit the mixer with a dough hook, add the remaining 3 cups of flour, and mix on low speed until the dough is sticky and starts to form a ball, about 5 minutes.

Transfer the dough to a floured surface and knead until smooth, 1 to 2 minutes. Form into a ball.

Spray the mixer bowl with cooking spray, return the dough, and turn to coat. Cover with a kitchen towel and let rise at room temperature until doubled, 1 to 2 hours.

In a saucepan over medium heat, cook strawberries, granulated sugar, cornstarch, cinnamon, orange zest, and salt, stirring frequently, until the mixture thickens and boils, about 10 minutes.

Cook, stirring constantly, until very thick, 2 to 3 minutes more. Cool completely, about 1 hour.

Spray a 13" x 9" baking pan with cooking spray. Roll dough into an 18" x 15" rectangle on a floured surface. Spread filling to the edges. Roll tightly from a long side, trim ends, and cut into 12 pieces.

Place pieces in the prepared pan, cover with plastic wrap, and refrigerate for 8 to 12 hours.

Remove plastic wrap, cover with a towel, and let rise at room temperature until doubled, about 1 hour.

Preheat oven to 350°F. Beat the egg with 2 tablespoons of water and brush over the rolls. Bake until golden, 30 to 35 minutes. Let cool for 20 minutes.

Crush freeze-dried strawberries in a resealable plastic bag using a rolling pin.

In a stand mixer, beat cream cheese, confectioners' sugar, and 1/4 cup of crushed strawberries until smooth, about 2 minutes. Add milk and salt, and beat until fluffy, 2 to 3 minutes.

Spread frosting over cooled rolls and sprinkle with remaining crushed strawberries. Garnish with fresh strawberries if desired.