Activate the Yeast: In a small bowl, dissolve yeast in warm water. Add a pinch of sugar. Let stand for 5-10 minutes until foamy.

Combine Wet Ingredients: In a large bowl, mix melted butter, sugar, egg, milk, and vanilla extract.

Add Dry Ingredients: Gradually add flour and salt to the wet ingredients, mixing until a soft dough forms.

Knead the Dough: Turn dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.

Let it Rise: Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Filling: In a small bowl, combine softened butter, sugar, cinnamon, and diced strawberries.

Roll Out the Dough: Punch down the risen dough and roll it out into a large rectangle (about 12x18 inches) on a lightly floured surface.

Spread the Filling: Spread the strawberry cinnamon filling evenly over the dough.

Roll It Up: Starting from one long side, tightly roll the dough into a log.

Cut the Rolls: Use a serrated knife or unflavored dental floss to cut the log into 1-inch thick slices.

Arrange the Rolls: Place the rolls in a greased 9x13 inch baking dish.

Let Them Rise Again: Cover and let rise for another 30 minutes.

Bake: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.

Make the Frosting: While the rolls are baking prepare the frosting by whipping together the cream cheese, butter, powdered sugar, milk, and vanilla extract.

Frost and Serve: Let the rolls cool slightly before frosting. Spread generously with cream cheese frosting and serve warm.