Activate Yeast: In a large mixing bowl, dissolve the yeast and sugar in warm milk. Let sit for 5-10 minutes until frothy.

Add Wet Ingredients: Mix in the melted butter, eggs, and salt.

Add Flour: Gradually mix in the flour, kneading until the dough comes together and is soft but not sticky. Add a little more flour if necessary.

First Rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for about 1 hour, or until doubled in size.

Cook Strawberries: In a small saucepan over medium heat, combine the strawberries, sugar, cornstarch, cinnamon, and vanilla. Cook until the mixture thickens, about 5-7 minutes. Allow to cool.

Roll Out Dough: After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

Spread Filling: Spread the cooled strawberry mixture evenly over the dough.

Roll and Cut: Roll the dough tightly from the long end. Cut into 12-14 equal pieces using a sharp knife or dental floss.

Second Rise: Place the cut rolls in a greased 9x13 inch baking dish. Cover and let rise again for 30 minutes.

Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

Bake: Uncover the rolls and bake for 25-30 minutes, or until golden brown.

Mix Ingredients: In a medium bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and enough milk to achieve a smooth, spreadable consistency.

Frost Rolls: Spread the frosting over the warm rolls before serving.