In a small mixing bowl, add lukewarm whole milk and sprinkle the active dry yeast over the top. Gently stir to combine, then let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. Create a well in the center, then pour in the frothy yeast mixture, softened butter, egg, and vanilla extract. Stir until the dough begins to form, then use your hands to bring it together into a cohesive ball.

Turn the dough out onto a floured surface and knead it for about 8-10 minutes, until it's smooth and elastic. Shape the dough into a ball, place it in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm area for 1 to 1.5 hours, or until doubled in size.

While the dough is rising, prepare the cream cheese filling. In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually mix in the packed brown sugar, vanilla extract, and sour cream or Greek yogurt until smooth and combined.

Once the dough has risen, punch it down gently to release the air. Roll the dough on a floured surface into a rectangle approximately 12x18 inches. Spread softened butter evenly over the surface, dollop the cheesecake filling on top and spread it gently. Sprinkle ground cinnamon mixed with sugar over the filling.

Starting from one long edge, tightly roll the dough into a log shape, sealing the seam as you go. Slice the log into 12 equal pieces and place the rolls in a greased baking dish. Cover with a towel and let them rise again for 30-45 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and spring back when lightly pressed.

While the rolls are baking, make the icing by beating together powdered sugar and whole milk until smooth. Once baked and slightly cooled, drizzle the icing over warm rolls and top with fresh, hulled, and sliced strawberries.