In a small bowl, combine lukewarm milk with active dry yeast and a teaspoon of sugar. Allow the mixture to sit until frothy, about 5 to 10 minutes.

In a large mixing bowl, combine all-purpose flour, sugar, and salt. Add the yeast mixture, softened butter, large egg, and vanilla extract to the dry ingredients.

Transfer the dough to a well-floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl and let it rise in a warm area until doubled in size, approximately 1 to 1.5 hours.

While the dough is rising, beat together softened cream cheese, brown sugar, vanilla extract, a spoonful of flour, and sour cream until smooth.

In a small bowl, mix together brown sugar, ground cinnamon, and a pinch of salt. Set aside.

Gently punch down the risen dough and roll it out into a large rectangle, about 1/4 inch thick. Spread softened butter over the surface.

Spread the cheesecake filling evenly over the buttered dough, then sprinkle the cinnamon sugar mixture across the top.

Starting from the long edge, roll the dough tightly into a log and slice into 12 equal pieces.

Place the sliced rolls into a greased baking dish, leaving space between each one, and cover to let rise until doubled in size, about 30 to 45 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25 to 30 minutes or until golden brown.

While the rolls bake, prepare the icing by beating together softened cream cheese, powdered sugar, and vanilla extract, adding enough milk for a smooth consistency.

Once the rolls have cooled slightly, spread the icing on top and arrange sliced strawberries over the icing.