In a large bowl, combine warm milk and active dry yeast, letting it sit for 5 minutes until frothy. Mix in granulated sugar, beaten eggs, and melted butter. Gradually incorporate all-purpose flour and salt, kneading for 6–8 minutes until smooth. Cover and allow it to rise for 1 hour.

Prepare the cheesecake filling by beating together softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until creamy and smooth. Set aside.

Once the dough has risen, punch it down and roll it out into a large rectangle. Spread the cheesecake filling over the dough, leaving a small border. Coat with strawberry jam and sprinkle diced fresh strawberries on top.

Carefully roll the dough tightly into a log and slice it into 12 equal pieces. Place the rolls cut-side up in a greased baking dish, cover with a towel, and let them rise for an additional 30 minutes.

Preheat your oven to 350°F. Bake the rolls for 25–30 minutes until golden brown and baked through. Remove from oven and let cool slightly.

Whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth for the glaze. Drizzle generously over warm rolls before serving.