In a large mixing bowl, combine 1 cup of warm milk and 2 teaspoons of active dry yeast, letting it bloom for about 5 minutes until frothy. Meanwhile, in another bowl, whisk together 4 cups of all-purpose flour, ½ cup of sugar, and 1 teaspoon of salt. Once the yeast mixture is ready, add 4 tablespoons of melted butter and 2 eggs, mixing until well combined. Gradually incorporate the dry ingredients, kneading until the dough is smooth and elastic, around 5-7 minutes.

Transfer the dough into a lightly greased bowl, covering it with a damp cloth. Place it in a warm, draft-free area to rise for about 1 hour, or until it has doubled in size.

Once the dough has risen, punch it down gently to release the air. On a floured surface, roll the dough into a rectangle about ½ inch thick. Spread 3 tablespoons of softened butter over the surface, and sprinkle with ½ cup of sugar and 1 ½ cups of sliced fresh strawberries. Tightly roll the dough, starting from one long edge, and slice it into 12 equal pieces.

Cover the rolls with a kitchen towel and allow them to rise again in a warm place for about 30 minutes, until they look puffy and have expanded.

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until they are beautifully golden brown on top.

While the rolls are baking, prepare the cream cheese glaze by whisking together 4 ounces of softened cream cheese, 1 cup of powdered sugar, and 2 tablespoons of milk until smooth and creamy.

Once the Strawberry Cinnamon Rolls are out of the oven, let them cool for about 10 minutes. Drizzle the cream cheese glaze generously over the warm rolls.