In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy. This indicates the yeast is active and ready to work its magic.

In a large mixing bowl or the bowl of a stand mixer, whisk together the remaining granulated sugar, the room temperature egg, the melted and slightly cooled butter, and the vanilla extract.

Add the activated yeast mixture to the wet ingredients. Gradually add 3 cups of the all-purpose flour and the salt. Mix until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on medium-low speed for 7-10 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes. Add more flour, a tablespoon at a time, if the dough is too sticky.

Lightly grease a clean bowl with oil or cooking spray. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the delicious strawberry filling. In a medium bowl, combine the finely chopped fresh strawberries, light brown sugar, and ground cinnamon. Gently mix to combine.

Once the dough has risen, punch it down gently. Turn the dough out onto a lightly floured surface. Roll the dough into a rectangle approximately 12x18 inches, with the longer side facing you. Evenly spread the strawberry-cinnamon mixture over the surface of the rolled-out dough, leaving a small border along one of the longer edges.

Starting from the long edge closest to you, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it. Using a sharp knife or dental floss, slice the roll into 12 equal pieces, about 1.5 inches thick.

Lightly grease a 9x13 inch baking dish. Arrange the sliced cinnamon rolls in the prepared dish, cut-side up, leaving a little space between them as they will expand. Cover the dish loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until they are puffy and have nearly doubled in size.

Preheat your oven to 375°F (190°C). Bake the strawberry cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through. The centers should be set, not gooey.

While the rolls are baking or cooling slightly, prepare the cream cheese glaze. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in 1 tablespoon of milk and the vanilla extract. Add more milk, a teaspoon at a time, if needed, to reach your desired drizzling consistency.

Once the strawberry cinnamon rolls are out of the oven and slightly cooled, generously drizzle the cream cheese glaze over the warm rolls. Serve immediately and enjoy the burst of strawberry and cinnamon goodness!