1. Warm the milk until it is just warm to the touch, then stir in the granulated sugar and sprinkle the yeast over the top. Let stand 5 to 10 minutes, until foamy.

2. Whisk in the eggs, melted butter, and vanilla. Add 3 1/2 cups of the flour and the salt, stirring until a shaggy dough forms.

3. Knead by hand or with a dough hook, adding the remaining flour as needed, until the dough is smooth, soft, and slightly tacky but not sticky, about 5 to 7 minutes.

4. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.

5. While the dough rises, beat the cream cheese, 1/3 cup sugar for cheesecake filling, egg yolk, 1 teaspoon vanilla for cheesecake filling, and pinch of salt until very smooth and creamy. Set aside.

6. In a separate bowl, stir together the softened 1/2 cup butter, brown sugar, and cinnamon until it forms a thick paste.

7. For the strawberry topping, add the chopped strawberries, 2 tablespoons sugar for strawberries, lemon juice, and cornstarch to a small saucepan. Cook over medium heat, stirring often, until bubbly and thickened and the berries are soft. Remove from heat and cool completely.

8. Punch down the risen dough and roll it out on a floured surface into a large rectangle about 12 by 18 inches.

9. Spread the cinnamon sugar paste evenly over the dough, leaving a small border on one long edge. Gently spread the cheesecake filling over the cinnamon layer.

10. Starting from the long edge opposite the border, roll the dough into a tight log and pinch the seam to seal.

11. Slice the log into 12 even rolls and arrange them cut side up in a greased 9×13 inch baking pan. Cover and let rise again until puffy and nearly touching, 30 to 40 minutes.

12. Bake in a preheated 350°F (175°C) oven for 22 to 25 minutes, or until lightly golden and the centers look set.

13. While the rolls bake, beat together the 4 ounces cream cheese for glaze, powdered sugar, 2 tablespoons milk or cream, 1/2 teaspoon vanilla for glaze, and pinch of salt until smooth, adding more milk as needed for a pourable consistency.

14. Let the baked rolls cool for about 10 minutes, then spoon the cooled strawberry mixture over the tops.

15. Drizzle generously with the cream cheese glaze and serve warm.