Activate Yeast: In a mixing bowl, combine 1 cup of lukewarm whole milk with 2½ teaspoons of active dry yeast and a pinch of granulated sugar. Stir gently and let sit for 5-10 minutes until frothy.

Mix Dough: In a large bowl, whisk together 4 cups of all-purpose flour, ¼ cup of sugar, and 1 teaspoon of salt. Create a well and add the activated yeast mixture, ¼ cup of softened unsalted butter, 1 egg, and 2 teaspoons of vanilla extract. Mix until a slightly sticky dough forms.

Knead Dough: Transfer dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

First Rise: Place dough in a greased bowl, cover with a towel, and set in a warm place for 1-1.5 hours or until doubled in size.

Prepare Filling: Beat together 8 ounces of softened cream cheese, ⅓ cup of granulated sugar, 1 teaspoon of vanilla extract, 2 tablespoons of flour, and ½ cup of sour cream until smooth.

Shape Rolls: Punch down the dough, roll out into a rectangle, spread ¼ cup of softened butter, top with filling and a sprinkle of cinnamon sugar, then roll tightly.

Second Rise: Cut the rolled dough into 12 pieces, place in a greased baking dish, cover, and let rise for 30-45 minutes until puffy.

Bake: Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown.

Make Icing: Beat together 4 ounces of softened cream cheese, 1½ cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Add milk gradually until smooth.

Top Rolls: Ice the rolls while warm and arrange sliced strawberries on top.