In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Pour in the warm milk, melted butter, and add the egg. Knead for 5-7 minutes until the dough is elastic and smooth. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until creamy and smooth. Gently fold in the finely chopped strawberries and strawberry jam.

In a small bowl, mix the softened butter, brown sugar, and ground cinnamon until well combined.

Roll the dough out on a floured surface into a 12x18” rectangle. Spread the cinnamon sugar mixture evenly over the dough, followed by the cheesecake filling. Starting from one long edge, roll the dough tightly to form a log, then slice into 12 equal pieces.

Place the rolled slices into a greased baking dish. Cover and let rise for another 30 minutes while you preheat your oven to 350°F (175°C).

After the second rise, bake the rolls for 25-30 minutes, or until they are golden brown on top.

In a mixing bowl, combine the softened cream cheese, softened butter, powdered sugar, vanilla extract, and enough milk to create a smooth glaze. Drizzle this glaze over the warm rolls just before serving!