In a small bowl, combine 1 cup of warm milk with 2 tablespoons of granulated sugar. Sprinkle 2 1/4 teaspoons of active dry yeast over the top and let it sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the melted 4 tablespoons of unsalted butter, 1 teaspoon of salt, and 2 large eggs until well combined. Gradually add 3 1/2 to 4 cups of all-purpose flour while stirring, until a sticky dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm area for about 1 hour, or until it doubles in size.

Prepare the cinnamon filling by creaming together 1/2 cup of softened unsalted butter, 1 cup of granulated sugar, and 2 tablespoons of ground cinnamon in a separate bowl.

In another bowl, blend 8 ounces of softened cream cheese with 1 cup of powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy.

On a floured surface, roll out the dough into a rectangle measuring approximately 16x12 inches. Spread the cinnamon filling evenly over the dough, then dollop the cream cheese filling on top. Sprinkle diced fresh strawberries across the surface.

Starting from the long side, carefully roll the dough into a log. Once rolled, use a sharp knife or dough scraper to cut the log into 12 equal slices.

Arrange the sliced rolls in a greased 9x13-inch baking dish, leaving enough space for them to expand. Cover the dish with a clean towel and let the rolls rise for another 30 minutes.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top.

While the rolls are baking, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and 1 teaspoon of vanilla extract for the glaze. Drizzle this glaze generously over the warm rolls once they are out of the oven.