In a large mixing bowl, combine warm milk, sugar, and instant yeast. Stir gently and allow to sit for 5–7 minutes until foamy.

Add melted butter and beaten egg to the yeast mixture. Gradually incorporate all-purpose flour and salt, mixing until a soft dough forms.

Transfer the dough to a greased bowl, cover with a towel, and let it rise in a warm place for about 40 minutes.

Prepare the cheesecake filling by beating cream cheese, powdered sugar, and vanilla extract until smooth.

Roll the dough out into a 12x16 inch rectangle. Spread the cheesecake filling across the dough and sprinkle diced strawberries over it.

Roll the dough tightly into a log and cut into 12 equal slices. Place slices cut side up in a greased baking dish.

Let the rolls rise for an additional 15 minutes while preheating the oven to 350°F (175°C).

Bake the rolls for about 20 minutes until golden brown.

Whisk together powdered sugar, milk, and vanilla extract for the glaze while rolls bake.

Drizzle the glaze over warm rolls after removing from the oven and allow to cool slightly before serving.