Instructions:
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let it sit for about 5-10 minutes, or until frothy.
- Add melted butter, remaining sugar, eggs, flour, and salt to the yeast mixture. Stir until a soft dough forms.
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- While the dough is rising, prepare the filling by combining softened butter, brown sugar, and cinnamon in a small bowl. Mix until well combined.
- After the dough has doubled in size, punch it down and roll it out into a 16×21-inch rectangle on a floured surface.
- Spread the filling evenly over the dough, leaving a small border around the edges. Sprinkle diced strawberries over the filling.
- Starting with the long edge, roll the dough into a tight log. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.
- Cover the rolls with a clean towel and let them rise for an additional 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
- While the rolls are baking, prepare the icing by beating cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar and milk, mixing until the icing reaches a smooth consistency.
- Remove the rolls from the oven and let them cool for a few minutes. Drizzle the icing over the warm rolls and serve.
Enjoy your delicious strawberry cinnamon rolls!