In a large mixing bowl, combine the warm milk, warm water, and 1/4 cup of granulated sugar. Sprinkle the yeast over the top and allow it to sit until frothy, around 5 to 10 minutes.

Once frothy, add the melted butter, egg, and salt to the yeast mixture. Gradually incorporate the flour to form a soft dough. Knead the dough on a floured surface for about 5-7 minutes.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise for about 1 to 1.5 hours or until it has doubled in size.

While the dough is rising, prepare the filling by beating together the softened cream cheese, 1/4 cup granulated sugar, 1/4 cup powdered sugar, finely chopped strawberries, and 1 tsp vanilla extract until smooth.

After the dough has risen, punch it down and roll it out into a 12x18-inch rectangle. Spread the cheesecake filling evenly over the dough, roll tightly, and slice into 8 to 10 equal rolls.

Place the rolls in a greased baking dish, cover them, and let them rise for 30 to 45 minutes while preheating your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes until golden brown.

In a small bowl, mix together 1/2 cup powdered sugar, 1/2 tsp vanilla extract, and enough heavy cream or milk to achieve a smooth consistency.

Once baked, allow the rolls to cool for 5 minutes. Drizzle with glaze before serving.