1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a medium bowl, combine the finely diced fresh strawberries, granulated sugar, all-purpose flour, and lemon zest. Stir gently until the strawberries are evenly coated.

3. Carefully unroll the can of sourdough crescent rolls onto your prepared baking sheet. Do not separate the individual triangles. Gently press any perforations together to seal them, creating one large rectangle of dough.

4. Evenly spread the strawberry mixture over the entire surface of the crescent dough rectangle, leaving a small border (about 1/2 inch) around the edges.

5. Starting from one of the longer sides, carefully roll the dough into a tight log. Use a sharp knife or unflavored dental floss to cut the log into 8-10 equal slices, each about 1 to 1.5 inches thick. Place the cut rolls, spiral side up, onto your prepared baking sheet, leaving a little space between each one.

6. Lightly brush the tops of the rolls with the melted unsalted butter. Bake for 15-18 minutes, or until the rolls are golden brown and the filling is bubbly.

7. While the rolls are baking or cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy. Adjust consistency with more milk or powdered sugar if needed.

8. Once the rolls are out of the oven and have cooled for a few minutes, drizzle the prepared glaze generously over the tops. Serve immediately and enjoy.