Step 1: Prepare the Dough

In a large mixing bowl, combine the flour, sugar, yeast, and salt. Use a whisk or spoon to mix the dry ingredients thoroughly. The yeast should be evenly distributed, as this will help the dough rise evenly.

In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract. The milk should feel warm to the touch, like a warm bath for your hands—not hot enough to scald you but warm enough to activate the yeast. Add this wet mixture to the dry ingredients and stir with a spoon until a soft dough forms.

Step 2: Knead the Dough

Turn the dough out onto a floured surface. Begin kneading the dough with your hands for about 5-7 minutes. This process is essential because it helps develop the gluten, which gives the dough its texture. If the dough feels sticky, you can add a little more flour, but try not to add too much, as this can make the dough tough.

Once the dough is smooth and elastic, shape it into a ball. Place it in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size. This is a critical step in making soft, fluffy rolls.

Step 3: Make the Filling

While the dough is rising, make the cheesecake filling. In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Use a hand mixer or a whisk to beat the ingredients together until the mixture is smooth and creamy. The cream cheese should be softened to room temperature to ensure a smooth filling. If you forget to take it out in advance, you can microwave it for 10-15 seconds to soften it quickly.

Step 4: Roll Out the Dough

Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and use a rolling pin to roll it into a rectangle about 1/4 inch thick. This doesn’t need to be perfect, but try to keep it even. Once it’s rolled out, spread the cream cheese filling evenly over the dough, leaving a small border around the edges.

Now, spoon the strawberry jam over the cream cheese filling. Use a butter knife or offset spatula to gently swirl the jam into the filling. This will create a beautiful marbled effect when the rolls bake. Be careful not to overmix the jam and cream cheese, as you want to keep the two components distinct.

Step 5: Roll and Slice

Starting from one long edge of the dough, tightly roll it up into a log. Pinch the seam to seal it. If you’re new to rolling dough, it might help to use your fingers to gently tuck in the edges as you roll. Once you’ve rolled the dough up, use a sharp knife to slice it into 12 equal-sized pieces. If you don’t have a sharp knife, you can use dental floss to cut the rolls, which helps keep them neat and evenly sized.

Place the rolls in a greased 9×13-inch baking dish. Cover them with a clean towel and let them rise for another 30 minutes. This second rise allows the rolls to become soft and pillowy. Preheat your oven to 350°F (175°C) while the rolls are rising.

Step 6: Bake the Rolls

Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until golden brown. The rolls should be lightly browned on top and cooked through. You can check for doneness by gently pressing on the top of one of the rolls. If it springs back, the rolls are ready. Remove them from the oven and allow them to cool for a few minutes before adding the glaze.

Step 7: Make the Glaze

While the rolls are baking, prepare the glaze by mixing the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. If it’s too thick, add more milk, one tablespoon at a time, until you achieve the desired consistency.

Step 8: Glaze and Garnish

Once the rolls have cooled slightly, drizzle the cream cheese glaze over them. You can use a spoon to drizzle the glaze or place it in a piping bag to create a more controlled pattern. Finally, top the rolls with freshly sliced strawberries. This will not only add a burst of color but also a fresh, fruity flavor that complements the creamy filling.