In a large bowl, whisk together the flour, sugar, instant yeast, and salt. In a separate bowl, warm the milk and whisk in the melted butter and the egg until combined.

Pour the wet mixture into the dry mix and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead until smooth and slightly elastic, about 6–8 minutes by hand.

Roll the dough into a 12x8-inch rectangle. Brush with butter, sprinkle cinnamon and brown sugar, and scatter chopped strawberries.

Roll the dough tightly into a log and slice into 9–12 equal pieces. Place the rolls cut-side up in a greased baking dish.

Cover and let the rolls rise for 30 minutes. Preheat the oven to 350°F (175°C).

Bake for 25–30 minutes until golden brown.

While rolls bake, beat cream cheese with powdered sugar, vanilla, and milk until smooth. Adjust milk for desired consistency.

Drizzle or spread glaze over warm rolls after cooling slightly.