1. Prepare the Dough:

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Stir everything together to ensure the yeast is evenly distributed. In a separate bowl, whisk together the warm milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir to form a soft dough. If the dough seems too sticky, add a bit more flour, a tablespoon at a time, until it’s soft and manageable.

2. Knead the Dough:

Turn the dough out onto a floured surface and knead for about 5-7 minutes. You want to achieve a smooth, elastic dough that bounces back slightly when pressed. If it’s too sticky, sprinkle a little flour on your hands and the dough to help with the process. If you’re unsure about kneading, think of it as folding and pressing the dough repeatedly. This helps activate the gluten, which will give your rolls their chewy texture.

3. Let the Dough Rise:

Once your dough is smooth and elastic, form it into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and set it in a warm place to rise for about 1 hour. The dough should double in size during this time, which is essential for creating light and fluffy rolls.

4. Prepare the Filling:

While the dough is rising, take the opportunity to prepare the cheesecake filling. In a medium bowl, combine the softened cream cheese, sugar, and vanilla extract. Use a hand mixer or a whisk to blend everything until it’s smooth and creamy. Set this filling aside.

5. Roll Out the Dough:

After the dough has risen, turn it out onto a floured surface and gently punch it down to release any air bubbles. Roll the dough into a rectangle, about 1/4 inch thick. The rectangle should be large enough to spread the cream cheese filling across it.

6. Add the Filling:

Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Spoon the strawberry jam over the cream cheese and use a butter knife or an offset spatula to gently swirl the jam into the cream cheese. The goal is to create a marbled effect, so don’t overmix.

7. Roll and Slice:

Starting from one long edge, carefully roll the dough up into a log. Be sure to roll it tightly so the filling stays inside. Once rolled, pinch the seam closed to seal the log. Use a sharp knife to slice the log into 12 equal-sized rolls. If you prefer larger rolls, you can slice it into fewer pieces.

8. Second Rise:

Grease a 9×13-inch baking dish and place the rolls in the dish, leaving a little space between them. Cover the rolls with a clean kitchen towel and let them rise for another 30 minutes. During this second rise, the rolls will puff up and become soft.

9. Bake the Rolls:

Preheat your oven to 350°F (175°C). Once the rolls have finished rising, place them in the oven and bake for 25-30 minutes, or until they are golden brown and cooked through. Keep an eye on them during the last few minutes of baking to ensure they don’t overbrown.

10. Prepare the Glaze:

While the rolls are baking, prepare the glaze by mixing together the softened cream cheese, powdered sugar, milk, and vanilla extract. Whisk everything together until smooth. If the glaze seems too thick, add a little more milk, one tablespoon at a time, until you reach your desired consistency.

11. Glaze and Serve:

Once the rolls are out of the oven, let them cool for a few minutes before drizzling the cream cheese glaze over the top. Garnish with sliced fresh strawberries for an added burst of color and freshness. Serve immediately while warm.