Warm the milk until just lukewarm, then combine it with the yeast and 1 tablespoon sugar in a large bowl.

Let sit 5–10 minutes until foamy. Stir in the remaining sugar, eggs, melted butter, and salt.

Gradually add the flour, a cup at a time, until a soft dough forms. Knead on a floured surface for 6–8 minutes until smooth and elastic.

Transfer to a greased bowl, cover, and let rise in a warm spot until doubled in size, about 1–1½ hours. If the dough feels sticky, add 1 tablespoon flour at a time until manageable.

Beat the cream cheese, sugar, egg yolk, and vanilla until smooth; set aside. Mix the brown sugar and cinnamon in a small bowl and keep the softened butter ready.

Punch down the risen dough and roll into a 16×12-inch rectangle. Spread butter evenly over the surface, sprinkle the cinnamon-sugar mixture, then spread the cheesecake filling. Drizzle with strawberry preserves and scatter chopped strawberries if using.

Roll the dough tightly from the long side into a log and slice into 12 even rolls using a sharp knife or dental floss. Arrange in a greased 9×13-inch baking dish.

Cover and let rise again for 30–45 minutes until puffy while preheating the oven to 350°F (175°C).

Bake for 25–30 minutes until golden brown and cooked through, covering loosely with foil if the tops brown too quickly.

For the glaze, beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and 2 tablespoons milk until creamy. Spread over warm rolls before serving.