Warm the milk to 110F. Add 1 tablespoon of sugar and then the yeast. Whisk to combine, and let sit for 5 minutes or until foamy.

In a mixing bowl, combine the flour with the yeast/milk mixture. Stir until combined.

Add the eggs one at a time, mixing well after each addition.

Add in the remaining sugar, butter, and salt. Mix on low until well combined. Let mix for 5-10 minutes until the dough pulls away from the bowl.

Shape the dough into a ball, place it in a greased bowl, cover, and let rise in a warm place for 90 minutes.

To proof the dough, preheat the oven to 170F (door open) and place a bowl of warm water in the back. Set the covered bowl of dough on the oven door to proof.

In a saucepan, combine strawberries and sugar; simmer and crush the berries until thickened, then cool.

Roll out the dough into a rectangle and spread the strawberry filling evenly, adding chopped strawberries.

Roll the dough lengthwise, seal the edge, and cut into 8-10 slices. Place them in a parchment-lined pan.

Cover the rolls and let proof for another 90 minutes.

Bake at 350F for 25-30 minutes or until golden brown.

Cream the cream cheese until smooth, mix in softened butter, then add powdered sugar, salt, vanilla, and cream until you reach the desired consistency.

Drizzle the frosting over the warm rolls.