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1. In a large mixing bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
2. Once the yeast is frothy, add the melted butter and eggs to the mixture. Whisk until well combined.
3. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or spatula until a shaggy dough forms.
4. Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
6. While the dough is rising, prepare the strawberry filling. In a medium saucepan over medium heat, combine the chopped strawberries, sugar, cornstarch, and vanilla extract.
7. Cook the mixture, stirring gently, until the strawberries start to break down and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool completely.
8. Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and roll it out into a rectangle about 1/4 inch thick, approximately 16×12 inches.
9. Spread the cooled strawberry filling evenly over the dough, leaving a small border around the edges.
10. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal it.
11. Using a sharp knife or a piece of dental floss, cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking dish, leaving a little space between each roll.
12. Cover the rolls with a kitchen towel and let them rise again for about 30-45 minutes, or until they have puffed up.
13. Preheat your oven to 350°F (175°C).
14. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they are golden brown on top.
15. While the rolls are baking, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
16. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.
17. Cool in the pan for about 10 minutes. Then, generously spread the cream cheese frosting over the warm rolls before serving.

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