In a mixing bowl, combine 1/4 cup of granulated sugar and 1 cup of warm milk. Sprinkle the active dry yeast on top and let it sit for 5 to 10 minutes until frothy.

Add 1/4 cup of melted unsalted butter, a pinch of salt, and 2 large eggs to the yeast mixture. Gradually mix in 2 cups of all-purpose flour until well combined.

Continue to add the remaining flour, kneading until it forms a smooth and elastic dough, about 5-7 minutes. Shape into a ball and place in a greased bowl.

Cover and let rise in a warm area for about 1 hour, until doubled in size.

In a mixing bowl, combine 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 2 teaspoons of ground cinnamon. Mix until smooth.

In another bowl, blend 8 oz of softened cream cheese with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract. Beat until creamy.

Roll the risen dough into a 16x12 rectangle on a floured surface.

Spread the cinnamon butter mixture on the dough, then the cheesecake mixture, followed by diced strawberries.

Roll the dough tightly into a log and cut into 12 pieces.

Place rolls in a greased baking dish, cover, and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes until golden brown.

Prepare the glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of milk and 1 teaspoon of vanilla extract until smooth. Drizzle over warm rolls.