In a small bowl, combine warm milk, yeast, and granulated sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

In a large mixing bowl, mix melted butter, salt, and vanilla extract. Incorporate the yeast mixture, then beat in the eggs.

Gradually add flour, one cup at a time, until a dough forms. Knead on a floured surface for 5-7 minutes until the dough is smooth and elastic.

Place it in a greased bowl, cover with a clean towel, and let it rise in a warm area for 1 to 1.5 hours or until doubled in size.

While the dough is rising, in a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and heavy cream until the mixture is smooth and creamy.

In another bowl, mix the diced strawberries with sugar and lemon juice. Let the strawberries sit for a few minutes to macerate.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 12 x 16 inches.

Evenly spread the cheesecake filling over the rolled-out dough, leaving a small border.

Carefully roll the dough tightly into a log and slice it into 12 equal rolls.

Arrange the rolls in a greased 9x13-inch baking dish, spacing them slightly apart. Cover and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake for 20-25 minutes until golden brown.

While your rolls are baking, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract in a small bowl until it reaches a smooth consistency.

Once the rolls are beautifully baked and slightly cooled, drizzle the cream cheese glaze over them generously.

Top the sweet rolls with the macerated strawberries.

Serve warm.