In a medium bowl, combine warm milk and granulated sugar. Sprinkle active dry yeast over the top, gently stirring to combine. Let this mixture sit for about 5-10 minutes until frothy.

Mix in melted unsalted butter, salt, and eggs. Gradually add all-purpose flour one cup at a time until shaggy dough forms. Knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

Prepare the filling by beating together softened unsalted butter, granulated sugar, and ground cinnamon until creamy. In another bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.

Punch down the dough and roll it into a 16x12 inch rectangle on a floured surface.

Spread the cinnamon butter mixture over the dough, then the cream cheese mixture. Sprinkle diced strawberries evenly across the top.

Starting from the long edge, tightly roll up the dough to form a log, then slice into 12 equal pieces.

Cover the rolls and let them rise for another 30 minutes in a warm spot.

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

Mix powdered sugar with milk and vanilla extract to make the glaze. Drizzle over warm rolls after baking.