To start, warm your milk until it’s about 110°F—warm to the touch but not hot. In the bowl of your stand mixer, combine the milk and yeast, letting it sit for about five minutes until foamy. Once the yeast is activated, add the sugar, melted butter, and egg. Mix until well combined. Gradually add the flour and salt, mixing with the dough hook until a soft dough forms. Knead the dough for 5–7 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot for about an hour, or until it doubles in size.

While the dough is rising, prepare your fillings. In a bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy. In a separate bowl, toss the chopped strawberries with brown sugar and cinnamon. If you prefer a less juicy filling, you can sauté the strawberries briefly or cook them down slightly in a saucepan to reduce moisture.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, roughly 10×16 inches. Spread the cream cheese mixture evenly over the dough, then scatter the cinnamon-sugar strawberries across the top. Starting from the long side, gently roll the dough into a log. Slice into 12 equal pieces and place them in your prepared baking dish.

Cover the rolls loosely and let them rise again for 30–45 minutes until puffy. Preheat your oven to 350°F, then bake the rolls for 25–30 minutes or until golden brown and cooked through. While they bake, prepare your frosting by beating together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.

Let the rolls cool slightly before spreading the frosting generously over the top. Serve warm and enjoy the sweet, creamy, fruity perfection in every single bite.