In a small bowl, combine lukewarm whole milk and active dry yeast. Stir until dissolved and let sit for 5–10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Create a well in the center and add the yeast mixture, softened butter, egg, and vanilla extract. Mix until a dough forms.

Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

Form dough into a ball, place in a greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours, until doubled in volume.

In a medium bowl, beat softened cream cheese until creamy. Add granulated sugar, vanilla extract, flour, and sour cream or Greek yogurt; beat until smooth and combined.

In a small bowl, mix packed brown sugar, ground cinnamon, and salt.

After the first rise, punch down dough to remove air. Roll out on a floured surface into a 16 x 12-inch rectangle.

Spread softened butter over the dough and evenly spread cheesecake filling. Sprinkle evenly with the cinnamon sugar mixture.

Roll dough tightly from the long edge into a log and pinch the seam to seal. Slice into 12 equal pieces and arrange in a greased baking dish.

Cover and allow rolls to rise for 30–45 minutes until puffed.

Preheat oven to 350°F. Bake for 25–30 minutes until golden and cooked through.

Cool in the pan for 10 minutes before icing.

Beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth.

Gradually add whole milk until a spreadable consistency is reached.

Spread or drizzle icing across warm rolls.

Slice fresh strawberries and toss with sugar if needed. Arrange over iced rolls.