In a small bowl, combine the lukewarm milk with the active dry yeast. Let this mixture sit for about 5 to 10 minutes until it becomes frothy.

In a larger bowl, combine the flour, sugar, and salt. Once mixed, pour in the yeast mixture along with the softened butter, egg, and vanilla extract. Stir everything together until the mixture forms a dough.

Lightly flour your work surface and knead the dough for about 8 to 10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel and let it rise for about 1 to 1.5 hours, or until it has doubled in size.

In a medium bowl, beat the softened cream cheese until it becomes creamy. Add sugar, vanilla extract, all-purpose flour, and sour cream (or Greek yogurt) to the bowl. Mix until everything is smooth and well combined, and set aside.

In a separate bowl, mix together the brown sugar, cinnamon, and salt.

On a floured surface, roll the dough into a rectangle about 16 by 12 inches in size. Spread softened butter evenly over the surface of the dough, followed by the cheesecake filling, ensuring you reach the edges.

Sprinkle the cinnamon sugar mixture generously over the cheesecake layer.

Roll the dough tightly from one end to the other, forming a log shape. With a sharp knife or a piece of dental floss, slice the log into 12 even pieces and place them in a greased baking dish.

Before baking, let the rolls rise again for about 30 to 45 minutes.

Preheat your oven to 350°F (175°C). Once risen, bake the rolls for 25 to 30 minutes, or until they’re golden brown.

After baking, let them cool slightly before drizzling with the cream cheese icing and topping with fresh strawberries.

In a clean bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Gradually add in whole milk until you reach desired consistency.