• Preheat oven to 220C | 425F.

For The Strawberry Syrup:

• Combine strawberry ingredients in a small saucepan; bring to the boil; reduce heat and simmer gently while stirring occasionally until a syrup forms and thickens. Set aside and allow to cool.

For The Rolls:

• In a large bowl, whisk together the 2 1/2 cups of flour, sugar, baking powder, baking soda and salt. Measure out the buttermilk in a jug; add 4 tablespoons of butter to the buttermilk; mix well; then pour the milk/butter mixture onto the dry ingredients. Slowly stir together until a 'shaggy' dough forms (do not over mix or the dough with become hard when baking). If the dough is too sticky and wet to work with, add 2 tablespoons flour.
• Transfer the dough onto a lightly floured surface; coat your hands in a little flour, and shape the dough with your hands (or roll with a lightly floured rolling pin) into a 13x10-inch rectangle.
• Evenly spread half of the cooled strawberry jam/syrup over the surface. Start rolling the dough from on the long edge until rolled to opposite end. (The dough will be a little wet. If needed, gently scrape the bottom of the dough off of the bench with the flat side of a knife while rolling over the jam).
• Press together the seam and trim off the ends. Using a sharp knife, slice into 9-12 pieces (depending on how thick you like your rolls).
• Place rolls into an11×8-inch greased or sprayed with cooking oil spray baking dish (or pan). Brush cinnamon rolls with remaining Tablespoon of melted butter and bake for 25-30 minutes, or until they are golden brown.

For The Icing:

• Combine together the cream cheese and powdered sugar with a small whisk or fork until smooth. Whisk in buttermilk and lemon juice and beat until creamy. Drizzle onto hot cinnamon rolls and spread evenly.
• To serve, drizzle the remaining strawberry syrup over the rolls.