In a small saucepan, add strawberries and water. Bring to boil, then stir in sugar. Cook for 2 minutes, then add lemon juice. Reduce heat to medium-low then simmer until strawberries are almost dissolved, and juice has thickened. Remove from heat.
In a small bowl, add cream cheese, strawberry mixture and 1 tsp. of vanilla extract. Using an efficiency mixture or hand mixture, mix strawberries and cream cheese until consistency is smooth and creamy.
Cut a small piece out of center of Hawaiian rolls, and fill with cream cheese mixture using a piping bag. If no piping bag is available, fill a sandwich bag with mixture, and cut off the tip (homemade piping bag). Seal off hole with piece of Hawaiian roll that was cut out. Repeat this step until all rolls are filled.
In another small bowl, add eggs, cinnamon sugar, nutmeg, pinch of salt and 1 tsp. of vanilla extract. Whisk together. Add half & half, then whisk until everything is combined. Coat each roll in egg mixture on all sides until fully coated.
In a medium non-stick skillet, heat 2 tbsp. of butter over medium heat. Once butter is melted, add 4 rolls to skillet, and cook on each side until sides are golden brown. These can burn quickly, so be sure to keep and eye on heat and reduce heat if needed. Repeat this step 2 more times until all rolls are cooked.
Serve immediately with optional powdered sugar, strawberries and syrup of choice.