In a large bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.,Add eggs, melted butter, salt, and flour. Mix until dough forms. Knead for 6–8 minutes until smooth and elastic.,Place dough in a greased bowl, cover, and let rise in a warm spot for 1–2 hours until doubled in size.,Meanwhile, in a small bowl, mix strawberries with brown sugar, cinnamon, and cornstarch. Let sit to release juices.,On a lightly floured surface, roll dough into a large rectangle (about 10×16 inches). Spread softened butter over dough.,Scatter the strawberry mixture evenly over the buttered dough.,Roll the dough tightly into a log and slice into 12 even rolls using dental floss or a sharp knife.,Place rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.,Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden brown and cooked through.,While baking, mix powdered sugar, cream cheese (or milk), and vanilla extract until smooth to make glaze.,Let rolls cool slightly before drizzling glaze over the top. Serve warm.