In a mixing bowl, combine warmed whole milk with active dry yeast, and let it sit for about 5 minutes until frothy. Stir in granulated sugar, melted unsalted butter, salt, and a large egg. Gradually mix in all-purpose flour until a soft dough forms.

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, covering it, and let it rise for about 1 hour or until doubled in size.

Prepare the filling by mixing diced fresh strawberries with strawberry preserves. Set aside.

Punch the risen dough down gently, roll it into a rectangle, and spread the strawberry filling evenly. Roll the dough tightly into a log and slice into 12 equal pieces.

Arrange the rolls on a parchment-lined baking sheet, cover, and let them rise for another 30 minutes.

Preheat the oven to 350°F (175°C) and bake for about 25 minutes until golden brown.

Prepare the glaze by beating cream cheese and unsalted butter until smooth. Gradually mix in confectioners' sugar, milk, and vanilla until desired drizzling consistency is reached.

Drizzle the glaze over the cooled rolls and serve.