1. In the bowl of a stand mixer, combine warm milk, sugar, and yeast. Let sit until foamy, about 5–10 minutes.

2. Add egg, melted butter, salt, and 3 cups of flour. Mix with dough hook. Add remaining flour as needed. Knead 5–8 minutes until smooth.

3. Transfer dough to a greased bowl, cover, and let rise 1 to 1.5 hours until doubled.

4. In a bowl, beat softened cream cheese, sugar, and vanilla until smooth for the cheesecake layer.

5. Mix butter, brown sugar, and cinnamon in a separate bowl for the cinnamon layer. Combine strawberry preserves with chopped strawberries if using.

6. Roll dough on floured surface to a 14×18 inch rectangle. Spread cinnamon sugar, cheesecake mixture, then strawberry preserves.

7. Roll dough tightly from the long side. Chill if needed. Slice into 12 rolls.

8. Place rolls in greased 9×13-inch dish. Let rise again 30–45 minutes.

9. Bake at 350°F for 22–28 minutes until golden and centers are set.

10. Mix glaze ingredients and drizzle over warm rolls. Serve immediately.