Start by activating the yeast. In a large bowl, combine the warm milk with the sugar and sprinkle the yeast over the top. Let it sit for about 5–10 minutes until foamy. This is how you know the yeast is active and ready to work. Next, stir in the melted butter and eggs. Mix well until combined.

Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough either by hand or with a stand mixer for about 6 to 8 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a bit more flour one tablespoon at a time. Once ready, place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, prepare your fillings. For the strawberry mixture, combine chopped strawberries, sugar, lemon juice, and cornstarch in a small saucepan. Simmer over medium heat for about 8 to 10 minutes, or until thickened and jam-like. Let it cool. For the cream cheese filling, beat the softened cream cheese with sugar and vanilla until smooth.

Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, roughly 12×18 inches. Spread the cream cheese filling evenly over the dough, then spoon the cooled strawberry mixture on top. Carefully roll up the dough from the long side into a tight log. Slice into 12 even rolls and place them in a greased or parchment-lined baking dish.

Cover the rolls and let them rise again for 30 to 45 minutes. Preheat your oven to 350°F while they rise. Once puffed up, bake the rolls for 25 to 30 minutes or until golden brown. Allow them to cool slightly before drizzling with glaze.

To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle generously over the warm rolls before serving.