In a large bowl, combine the flour, sugar, salt, and instant yeast. In a separate bowl, mix the warmed milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms.

Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the filling. In a medium bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. Gently fold in the diced strawberries and cornstarch.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the cream cheese and strawberry filling evenly over the dough.

Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal pieces and place them in a greased 9x13 inch baking dish.

Cover the rolls with a kitchen towel and let them rise for another 30 minutes. Preheat the oven to 350°F.

Bake the rolls for 25-30 minutes, or until golden brown. While the rolls are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.

Once the rolls are done, remove them from the oven and let them cool for about 10 minutes before drizzling the glaze on top.