In a large mixing bowl, combine warm milk, warm water, and granulated sugar. Sprinkle the packet of active dry yeast over the surface and let sit for 5-10 minutes until frothy.

Add melted butter, a large egg, and salt to the yeast mixture. Gradually stir in the all-purpose flour until a sticky dough forms.

Flour a clean surface lightly and knead the dough for 5-7 minutes until smooth and elastic.

Transfer to a greased bowl, cover with a cloth, and let rise in a warm place for 1 to 1.5 hours until doubled.

In a medium bowl, beat softened cream cheese, granulated sugar, powdered sugar, finely chopped strawberries, and vanilla until smooth.

Punch down the risen dough and roll it into a rectangle, about 12x18 inches.

Spread the strawberry cheesecake filling evenly over the rolled-out dough, leaving a small border.

Starting from one end, roll the dough into a log shape and slice into 8-10 equal rolls.

Place slices in a greased baking dish, cover, and let rise for 30-45 minutes until puffy.

As the rolls rise, preheat oven to 350°F (175°C).

Bake for 25-30 minutes until golden brown and they lift easily from the pan.

In a small bowl, combine powdered sugar, vanilla extract, and heavy cream or milk until smooth.

Allow rolls to cool for about 5 minutes and drizzle the prepared glaze generously over them.

Allow rolls to cool slightly before serving. Enjoy them warm or with fresh strawberries.