In a small bowl, dissolve the active dry yeast in warm milk. Let it sit for about 5 minutes until it becomes foamy and frothy.

In a large mixing bowl, combine the flour, granulated sugar, and salt. Whisk to combine everything.

Add the yeast mixture, melted butter, and egg to the flour mixture. Stir until a dough forms.

Transfer the dough to a floured surface and knead for about 5–7 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour until it doubles in size.

Meanwhile, mix the softened cream cheese, powdered sugar, and vanilla in a medium bowl until smooth and creamy.

Once the dough has risen, roll it out on a floured surface into a rectangle, about 1/4-inch thick.

Evenly spread the cheesecake filling over the rolled dough, leaving a small border on the edges. Sprinkle with cinnamon and brown sugar, and top with chopped strawberries.

Roll the dough tightly from one end to the other to form a log. Use a sharp knife to slice the log into 1-inch rolls.

Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and fluffy.

While they’re baking, mix the powdered sugar and milk until smooth, adjusting for your desired thickness. Drizzle the glaze over the warm rolls as soon as they come out of the oven.

Serve them hot and enjoy the sweet, creamy goodness!