Warm the milk in a small saucepan over low heat until about 110°F (43°C). Remove from heat and whisk in the sugar and yeast. Allow it to sit for about 5-10 minutes, or until frothy.

In a large mixing bowl, combine the flour and salt. Make a well in the center and add the melted butter, eggs, vanilla extract, and the yeast mixture. Mix until a dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

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

Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon over it.

Evenly distribute the sliced strawberries over the sugar mixture.

Starting from one long edge, tightly roll the dough into a log and pinch the edges to seal.

Cut the roll into 12 equal pieces and place them in a greased baking pan, leaving space between each.

Cover the pan with a cloth and let the rolls rise again for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.

While rolls are baking, mix powdered sugar, cream cheese, and milk in a bowl until smooth to create icing.

Once rolls are done, let them cool slightly before drizzling with icing.