In a small bowl, combine lukewarm milk, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes until frothy.

In a large bowl, whisk together flour, sugar, and salt. Add the activated yeast mixture, butter, egg, and vanilla. Stir to form a shaggy dough.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Shape into a ball for the first rise.

Place the dough in a greased bowl, cover, and let it rise in a warm area for 1-1.5 hours until doubled.

Make the filling by beating together cream cheese, brown sugar, flour, and sour cream until smooth.

Combine brown sugar, ground cinnamon, and salt in a small bowl for the cinnamon sugar mixture.

Once risen, punch down the dough, roll into a rectangle, spread with butter, and layer with filling and cinnamon sugar.

Roll the dough tightly from one side into a log and cut into 12 equal pieces. Place cut-side up in a greased baking dish.

Cover and let the rolls rise again for 30-45 minutes until puffy.

Preheat oven to 350°F. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Beat together cream cheese, powdered sugar, vanilla, and milk until smooth for the icing.

Drizzle the icing over the slightly cooled rolls and garnish with fresh strawberries.