In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 10 minutes until frothy.

In a stand mixer, whisk together the melted butter, eggs, and the remaining sugar. Pour in the yeast mixture and slowly add the flour, mixing until a dough forms.

Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place it in a greased bowl, cover with a warm towel, and let it rise in a quiet corner for 1 hour.

In a small bowl, mix together the softened butter, brown sugar, and cinnamon. Set aside.

Finely dice the strawberries and set aside.

Once the dough has doubled in size, roll it out into a large rectangle. Spread the softened butter mixture evenly over the dough.

Sprinkle the cinnamon sugar mix evenly over the butter. Scatter the diced strawberries over the surface.

Roll the dough tightly into a log and slice into 12 equal rounds. Place them in a baking dish and let them rise again for 30 minutes.

Preheat the oven to 350 degrees. Bake the cinnamon rolls for 20-25 minutes until they are a beautiful golden brown.

In a bowl, beat together the cream cheese, powdered sugar, strawberry jam, and vanilla extract until smooth.

Slather the frosting on the warm cinnamon rolls while they are still warm so it sinks into every crevice.