• Warm the milk in the microwave for 1 minute. Pour into a stand mixing bowl, add yeast and sugar to the milk. Stir slightly. Let sit for 10 minutes until yeast dissolves.
• After 10 minutes, turn the mixer to low whisk in butter, eggs, salt, and vanilla. Change to a dough hook, then add flour. Mix until a soft dough forms-about 5 minutes. 
• Place the dough in a lightly oiled bowl. Cover with plastic wrap and let rise until double in size- about an hour. Make Filling.
• Butter a 9" x 13" baking dish.
• Turn the dough onto a lightly floured surface and roll out into a 12" x 18" (or somewhat close) rectangle. Spread the strawberry filling onto the dough. Tightly roll the dough up to form a log. Pinch the end seams together to seal. This step is messy but totally worth it. *Tip* use a serrated knife to slice the dough. The filling will come out a little. Use a small spatula to help pick up from the cutting board and move to the buttered dish. Turn filling side up.
• Slice into 10-12 rolls.
• Arrange in prepared baking dish. Cover with plastic wrap and let rise for at least an hour or two.
• Bake at 350 degrees for about 30 minutes or until golden brown. Make the Glaze. Allow the rolls to cool for about 10 minutes. Drizzle with Glaze.

Filling:

• Place strawberries in a small saucepan and cook on low for 2 minutes, mashing slightly to release some juice. Add sugar and corn starch. Stir well until all is mixed and sugar melts—Cook for 2 minutes. Remove from heat and chill until ready to use.

Glaze:

• In a stand mixer, add cream cheese and whip until smooth. Mix in all other ingredients until well blended. Add more milk if needed to thin the glaze to pour over the top of the rolls. You are looking for a thick but pourable glaze.