In a large mixing bowl, whisk together flour, granulated sugar, instant yeast, and salt. In a separate bowl, combine warm milk, melted butter, and egg. Pour wet mixture into dry ingredients and knead the dough for about 5–7 minutes until smooth and elastic. Let it rise for about 1 hour.

Prepare the cheesecake filling by beating together softened cream cheese, additional granulated sugar, and vanilla extract until smooth. Fold in fresh strawberries and strawberry jam. Set aside.

In a small bowl, combine softened butter, brown sugar, and ground cinnamon until smooth. This will be your cinnamon sugar mixture.

Roll out the risen dough into a rectangle, spread the cinnamon sugar mixture over it, then layer on the cheesecake filling. Roll tightly and slice into 12 equal pieces.

Place the sliced rolls in a greased baking dish, cover with a kitchen towel, and let rise for an additional 30 minutes.

Preheat the oven to 350°F. Bake the rolls for 20-25 minutes or until golden brown.

Prepare the cream cheese glaze and drizzle it over the warm rolls as soon as they come out of the oven.