Make the Dough:

• In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
• Add the melted butter, egg, and salt. Gradually mix in the flour and knead for 5-7 minutes until the dough is soft and elastic.
• Place dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.

Prepare the Strawberry Filling:

• In a small saucepan, combine the chopped strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens (about 5-7 minutes). Remove from heat and let it cool.

Make the Cheesecake Filling:

• Beat the softened cream cheese, sugar, and vanilla extract together in a bowl until smooth and creamy.

Roll and Fill:

• Once the dough has risen, roll it out on a floured surface into a large rectangle (about 12×18 inches).
• Spread the softened butter over the dough, followed by the cheesecake filling.
• Spread the cooled strawberry filling evenly over the cheesecake layer.
• Sprinkle with cinnamon sugar (brown sugar and cinnamon).

Roll and Slice:

• Starting from the long side, tightly roll the dough into a log. Cut into 12 even pieces and place them in a greased baking dish.
• Cover and let the rolls rise for another 30 minutes.

Bake:

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

Make the Cream Cheese Frosting:

• In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla. Add milk as needed to reach a spreadable consistency.

Frost and Serve:

• Once the rolls are done baking, allow them to cool for about 10 minutes. Spread the cream cheese frosting generously over the warm rolls. Serve and enjoy!