1. Warm the milk to about 110°F, stir in 1 teaspoon sugar, and sprinkle yeast on top. Let sit for 5–10 minutes until foamy.

2. In a stand mixer, combine flour and salt. Add the foamy yeast mixture, melted butter, and egg. Mix on low with dough hook until combined.

3. Increase mixer speed to medium and knead for 6–8 minutes until smooth and elastic, or knead by hand for 10–12 minutes.

4. Place dough in an oiled bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.

5. Meanwhile, beat softened cream cheese until smooth. Add sugar, vanilla, and egg yolk, beating until creamy.

6. Gently fold in diced strawberries. In another bowl, mix 1/4 cup sugar with cinnamon for cinnamon-sugar layer.

7. After the dough has risen, punch it down and roll it out on a floured surface into a 12×18 inch rectangle.

8. Brush the dough with melted butter and sprinkle the cinnamon-sugar evenly over the surface.

9. Spread strawberry cheesecake filling evenly over the cinnamon layer, leaving a 1-inch border.

10. Tightly roll the dough into a log starting from the long edge, then slice into 12 even rolls using a sharp knife or dental floss.

11. Place rolls in a greased 9×13 inch pan, cover, and let rise for 30–45 minutes until puffy.

12. Preheat oven to 375°F (190°C). Bake rolls for 20–25 minutes, or until golden brown.

13. While baking, prepare frosting by beating cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.

14. If needed, add 1–2 tablespoons of milk to thin the frosting to desired consistency.

15. Spread frosting over warm rolls and serve immediately for a gooey, creamy, sweet breakfast or dessert.