In a small bowl, combine lukewarm milk, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Mix in the yeast mixture, butter, egg, and vanilla extract.

Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl and let rise in a warm place for 1-1.5 hours until doubled in size.

Beat together softened cream cheese, brown sugar, vanilla, and sour cream until smooth and creamy.

Mix together brown sugar, ground cinnamon, and a pinch of salt in a small bowl for the cinnamon sugar mixture.

Roll out the dough into a large rectangle about 1/4 inch thick. Spread butter, cream cheese filling, and cinnamon sugar on top.

Roll the dough tightly into a log and slice into 12 equal pieces. Place each slice cut side up in a greased baking dish.

Cover the baking dish with a towel and let rolls rise for another 30-45 minutes until puffy.

Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and toothpick comes out clean.

Beat together softened cream cheese, powdered sugar, vanilla, and milk until smooth for the icing.

Drizzle cream cheese icing over warm rolls and garnish with sliced fresh strawberries before serving.