In a large mixing bowl, combine the warm milk, instant yeast, and sugar. Let it sit for about 5 minutes until it becomes frothy.

Add the melted butter and eggs to the yeast mixture. Stir until well combined.

Gradually add the flour and salt, mixing until the dough starts to come together.

Place the dough on a floured surface and knead for about 5-7 minutes until it's smooth and elastic.

Transfer the dough to a lightly greased bowl, cover it with a cloth, and let it rise for about 1 hour or until it doubles in size.

In a bowl, beat the softened cream cheese and powdered sugar until smooth. Add the diced strawberries and vanilla extract. Mix until well combined.

Once risen, punch down the dough and roll it out on a floured surface into a rectangle about ¼ inch thick.

Spread the strawberry cheesecake filling evenly over the dough.

Starting from one edge, tightly roll the dough into a log. Cut it into 12 equal rolls.

Place the rolls in a greased baking dish and cover with a cloth. Let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25-30 minutes or until golden brown.

While the rolls are baking, mix together the softened cream cheese, butter, powdered sugar, and vanilla. Add milk until the desired consistency is achieved.

Once the rolls are out of the oven, allow them to cool slightly before spreading the cream cheese frosting generously on top.