In a large mixing bowl, combine 3 cups of all-purpose flour, 2 tablespoons of sugar, and 1 packet of instant yeast. Pour in 1 cup of warm milk and mix until cohesive. Add 3 tablespoons of melted butter, 1 beaten egg, and 1 teaspoon of vanilla extract, then mix until a dough forms. Knead the dough on a lightly floured surface for about 5–7 minutes, until it’s smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for approximately 1 hour until doubled in size.

In a separate bowl, mix together the filling ingredients: 1 cup of strawberry preserves and fresh chopped strawberries.

Once the dough has risen, punch it down gently to release the air. On a floured surface, roll the dough into a rectangle about ½-inch thick.

Evenly spread the strawberry filling over the rolled-out dough, leaving a small margin around the edges. Roll the dough tightly from one long side to the other.

Slice the log into 12 equal pieces and place them in a greased baking dish, cut side up. Cover with a towel and let them rise for another 35 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 25–30 minutes or until golden brown.

Prepare the cream cheese glaze while the rolls are baking by mixing together 4 ounces of softened cream cheese, 1 cup of powdered sugar, and a splash of milk.

After baking, allow the rolls to cool for about 5 minutes and then drizzle the cream cheese glaze over them while still warm.