In a large bowl, combine warm milk, warm water, and granulated sugar. Sprinkle the yeast over the liquid and let it sit for 5-10 minutes until it becomes frothy.

Add the melted butter, egg, and salt to the yeast mixture. Gradually incorporate the flour while stirring until a soft dough forms.

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

Place the kneaded dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for 1 to 1.5 hours until it doubles in size.

While waiting for the dough to rise, prepare the strawberry cheesecake filling. In a medium bowl, beat together the softened cream cheese, granulated sugar, powdered sugar, chopped strawberries, and vanilla extract until smooth.

Once the dough has risen, punch it down gently and roll it out into a rectangle (approximately 12x18 inches).

Spread the strawberry cheesecake filling evenly over the dough, ensuring to leave a small border along the edges.

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

Position the rolls in a greased 9x13-inch baking dish, placing them close together.

Cover the rolls and let them rise once more for 30-45 minutes until puffed up and nearly doubled in size.

Preheat your oven to 350°F (175°C) during this time.

Bake the rolls for 25-30 minutes, or until they turn golden brown on top.

While the rolls are baking, whip together the glaze by mixing powdered sugar, vanilla extract, and heavy cream or milk in a small bowl until smooth.

Once the rolls are baked, allow them to cool for 5 minutes before drizzling the glaze over them. Serve warm.