In a medium bowl, combine warm milk with granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.

In a large bowl, mix together melted butter, salt, eggs, and yeast mixture. Gradually add in all-purpose flour until the dough is smooth and elastic.

Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour.

In a separate bowl, cream together softened butter, granulated sugar, and ground cinnamon until blended.

In another bowl, mix softened cream cheese with powdered sugar and vanilla extract until smooth.

After the first rise, punch down the dough and roll it out into a large rectangle, approximately 16x12 inches.

Spread the cinnamon mixture over the rolled-out dough, followed by the cheesecake filling and diced strawberries.

Roll the dough tightly into a log and cut into 12 equal slices. Place in a greased baking dish and let rise for 30 minutes.

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

While baking, combine powdered sugar, milk, and vanilla extract for the glaze. Mix until smooth.

Once the rolls are baked, drizzle the glaze over warm rolls before serving.