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

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 lightly floured surface and knead for 8–10 minutes until smooth and elastic. If the dough is sticky, incorporate a small amount of flour.

Form the dough into a ball and place in a lightly greased bowl. Cover with a towel 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.

In a small bowl, mix packed brown sugar, ground cinnamon, and salt. Soften butter until spreadable.

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

Spread softened butter evenly over the dough, leaving a border. Spread cheesecake filling over the butter, then sprinkle evenly with the cinnamon sugar mixture.

Roll the dough tightly from the long edge into a log and pinch the seam to seal. Slice into 12 equal pieces using a sharp knife.

Arrange slices in a greased 9 x 13-inch baking dish. Cover loosely and allow to rise for 30–45 minutes, until puffed.

Preheat oven to 350°F. Bake risen rolls for 25–30 minutes, until golden. If they brown too quickly, cover loosely with foil.

Cool in the pan for 10 minutes before icing.

Beat softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt in a medium bowl. Gradually add whole milk until the desired consistency is reached.

Spread or drizzle cream cheese icing over warm rolls.

Thinly slice fresh strawberries and arrange them over the iced rolls.