In a stand mixer bowl, combine warm whole milk with sugar. Sprinkle active dry yeast on top and let it sit for 5-10 minutes until foamy.

Gradually add flour, egg, melted butter, vanilla extract, and salt to the yeast mixture. Mix on medium speed for about 8-10 minutes until smooth and elastic.

Transfer the dough to a greased bowl, cover with a towel, and let it rise for 1.5 to 2 hours until doubled in size.

Once risen, punch it down and roll out on a floured surface into a 1/4-inch thick rectangle. Mix strawberry jam, diced strawberries, and cinnamon, then spread over the dough.

Cut the filled dough into strips about 1 inch wide and tightly roll each strip into a log. Place them seam-side down in a greased baking dish.

Cover the rolls with a towel and let them rise for an additional 30 minutes.

Preheat the oven to 350°F (175°C). Bake rolls for 35-38 minutes until golden brown and cooked through.

In a mixing bowl, beat together softened cream cheese and butter until smooth. Gradually mix in confectioners’ sugar, milk, and vanilla extract.

Once the rolls have cooled slightly, drizzle the cream cheese glaze over the top.