1. In a large mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.

2. Add softened butter, egg, salt, and 2 cups of flour. Mix until combined, then gradually add remaining flour until a soft dough forms.

3. Knead the dough for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.

4. In a medium bowl, beat cream cheese, sugar, and vanilla extract until smooth. Set aside.

5. In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened and jam-like. Let cool completely.

6. Roll the risen dough into a 12×18-inch rectangle on a lightly floured surface. Spread cheesecake filling evenly, leaving a small border.

7. Spread cooled strawberry filling over the cheesecake layer. Roll tightly from the long side into a log.

8. Cut into 12 equal rolls and place in a greased 9×13-inch baking dish. Cover and let rise 30–45 minutes until puffy.

9. Preheat oven to 350°F (175°C). Bake 25–30 minutes until golden brown and cooked through.

10. Whisk together powdered sugar, milk, and vanilla. Drizzle over warm rolls and serve.