Make the Dough:

1. In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5–10 minutes, until the mixture is foamy.
2. In a large mixing bowl, combine the remaining sugar, egg, melted butter, and salt. Add the yeast mixture and stir to combine.
3. Gradually add the flour, mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 5–7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Prepare the Filling:

5. In a small saucepan over medium heat, cook the strawberries, sugar, and cornstarch, stirring constantly until thickened (about 5 minutes). Let cool to room temperature.
6. Stir the cinnamon into the cooled strawberry mixture.

Assemble the Rolls:

7. Once the dough has risen, punch it down and roll it out into a 12×16-inch rectangle on a lightly floured surface.
8. Spread the softened butter evenly over the dough, leaving a 1-inch border. Spread the strawberry filling over the butter.
9. Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices.
10. Place the rolls in a greased 9×13-inch baking dish. Cover and let them rise again for 30 minutes.

Bake the Rolls:

11. Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown. Let cool slightly before glazing.

Make the Glaze:

12. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk if needed.
13. Drizzle the glaze over the warm rolls before serving.