In a small mixing bowl, combine 1 cup of lukewarm whole milk with 2 ¼ teaspoons of active dry yeast. Let sit for about 5 to 10 minutes until frothy.

In a large mixing bowl, whisk together 4 cups of all-purpose flour, ¼ cup of granulated sugar, and 1 teaspoon of salt. Pour in the frothy yeast mixture, ¼ cup melted unsalted butter, 1 beaten large egg, and 1 teaspoon vanilla extract. Mix until dough forms a sticky ball.

Transfer dough to a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size.

In a mixing bowl, beat together 8 ounces of softened cream cheese, ¼ cup granulated sugar, 1 teaspoon vanilla extract, 2 tablespoons of all-purpose flour, and ½ cup sour cream until smooth. Set aside.

After dough has risen, punch it down and roll into a 16 by 12 inch rectangle. Spread ¼ cup softened unsalted butter, layer with cream cheese filling, and sprinkle ¼ cup brown sugar and 1 tablespoon ground cinnamon.

Starting from one edge, roll the dough into a log. Slice the log into 12 equal pieces and arrange in a greased 9x13 inch baking dish.

Cover the dish with a towel and let the rolls rise for 30 to 45 minutes until puffed.

Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown.

In a medium bowl, beat together 4 ounces of softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and 1 to 2 tablespoons whole milk until smooth. Adjust with milk for consistency.

Once rolls are baked and slightly cooled, drizzle icing on top and finish with sliced fresh strawberries.