Make the Dough:
In a large bowl, combine the warm milk, sugar, and yeast. Stir and let sit for about 5 minutes until it becomes frothy. Add melted butter, eggs, and vanilla extract. Gradually add flour and salt, mixing until a dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.

Let the Dough Rise:
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Prepare the Strawberry Filling:
In a small saucepan, combine chopped strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture thickens and becomes jam-like. Remove from heat and set aside to cool.

Prepare the Cinnamon Sugar:
In a small bowl, mix together softened butter, brown sugar, and cinnamon. Set aside.

Assemble the Rolls:
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 12×18 inches). Spread the cinnamon sugar mixture evenly over the dough, then spoon the cooled strawberry filling on top, spreading it out evenly.

Roll and Cut:
Starting from the long edge, tightly roll the dough into a log. Cut the roll into 12 equal pieces and place them into a greased 9×13-inch baking dish.

Second Rise:
Cover the rolls with a towel and let them rise for another 30 minutes.

Bake the Rolls:
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown and cooked through.

Make the Cream Cheese Glaze:
While the rolls are baking, beat the softened cream cheese, powdered sugar, vanilla extract, and milk together until smooth and creamy. Add more milk if a thinner glaze is desired.

Glaze the Rolls:
Once the rolls are out of the oven, let them cool for 5-10 minutes. Drizzle the cream cheese glaze over the warm rolls and serve!