In a large mixing bowl, combine 1 cup of warm milk and 2 tablespoons of granulated sugar. Sprinkle 2 teaspoons of active dry yeast over the top and let it sit for about 5-10 minutes until frothy.

Once the yeast is frothy, mix in 4 tablespoons of melted butter, 1 egg, and 1 teaspoon of salt. Gradually add 3-4 cups of all-purpose flour, stirring until a sticky dough forms.

Place the kneaded dough into a greased bowl, covering it with a kitchen towel. Let it rise in a warm place for about 45 minutes or until doubled in size.

In a small saucepan, combine 1 cup of diced fresh strawberries and 1 tablespoon of cornstarch. Cook over low heat, stirring occasionally, until the mixture thickens—about 5 minutes.

After the dough has risen, punch it down and roll it out into a large rectangle on a floured surface (about 12x18 inches). Spread the cool strawberry filling evenly over the surface.

Cover the rolls with a kitchen towel and let them rise again for 30-45 minutes until puffy. Preheat your oven to 350°F (175°C) while they are rising.

Once the rolls have completed their second rise, bake them in the preheated oven for 25-30 minutes, or until golden brown.

Allow the strawberry cinnamon rolls to cool for about 10 minutes after baking. In the meantime, whisk together 1 cup of powdered sugar and 2 tablespoons of milk to create a smooth glaze.