In a large bowl, combine warm milk, water, and 1/4 cup granulated sugar. Sprinkle the yeast over the liquid and set aside for about 5-10 minutes until frothy.

Add melted butter, egg, and salt to the yeast mixture. Gradually mix in the flour until a soft dough forms.

Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

In a medium bowl, beat together softened cream cheese, 1/4 cup granulated sugar, 1/4 cup powdered sugar, chopped strawberries, and 1 tsp vanilla extract until smooth.

Once the dough has risen, punch it down gently and roll it out into a 12x18-inch rectangle.

Spread the strawberry cheesecake filling evenly over the dough, leaving a small border.

Carefully roll the dough into a log and slice it into 8-10 rolls.

Place the rolls into a greased 9x13-inch baking dish, cover with a clean towel, and let rise for 30-45 minutes.

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

While the rolls are baking, prepare the glaze by mixing powdered sugar, vanilla extract, and heavy cream or milk until smooth.

Let the rolls cool for about 5 minutes before drizzling the glaze over the top.