In a large mixing bowl, combine warm milk and active dry yeast. Let sit for 5 minutes until frothy.

Add granulated sugar, melted butter, and eggs to the yeast mixture. Mix well.

Gradually add flour and salt, stirring until a dough forms. Knead for 5-7 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour.

In a medium bowl, beat softened cream cheese until smooth. Add sugar, vanilla extract, and egg. Mix until fluffy.

In a small bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for 10 minutes.

Preheat oven to 350°F (175°C). Roll out the dough into a rectangle about 1/4 inch thick.

Spread softened butter over the dough, then sprinkle with cinnamon sugar mixture, followed by cheesecake filling and strawberry topping.

Roll the dough tightly from one long edge and slice into 12 equal pieces. Place in a greased baking dish.

Cover rolls with a towel and let rise for another 30 minutes.

Bake for 25-30 minutes until golden brown. Let cool slightly before serving.