Activate Yeast: Combine 1 cup of lukewarm milk, 2 teaspoons of active dry yeast, and 1 tablespoon of sugar. Stir and let sit for 5–10 minutes until frothy.

Make Dough: In a bowl, combine 4 cups of flour, 1/4 cup of sugar, and 1 teaspoon of salt. Add yeast mixture, 1/4 cup butter, 1 egg, and 2 teaspoons vanilla. Stir until dough forms.

Knead Dough: Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.

Prepare Filling: Combine 8 ounces cream cheese, 1/4 cup sugar, 1 teaspoon vanilla, and 1/4 cup sour cream. Beat until creamy.

Roll Out Dough: Roll the dough into a 16x12-inch rectangle. Spread butter, cheesecake filling, and sprinkle with cinnamon-sugar.

Shape Rolls: Roll dough into a log, slice into 12 pieces. Place in a greased dish.

Second Rise: Cover and let rise for 30–45 minutes until puffy.

Bake: Preheat oven to 350°F and bake rolls for 25–30 minutes until golden.

Make Icing: Beat together 4 ounces cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla, and milk until smooth.

Top with Strawberries: Drizzle icing over rolls and top with fresh strawberries.