Prepare the strawberry mixture by combining diced strawberries, granulated sugar, and cornstarch in a bowl. Set aside to macerate for 15 minutes.

Make the dough by dissolving yeast in warm milk with a pinch of sugar. Let stand for 5 minutes until foamy.

Combine flour, sugar, and salt in a large mixing bowl. Add the yeast mixture, melted butter, and egg. Mix until a soft dough forms.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour until doubled.

Prepare the cheesecake filling by beating cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. Set aside.

Roll out the dough on a floured surface into a 15x12-inch rectangle.

Brush with melted butter and spread the cheesecake filling evenly, leaving a 1-inch border.

Sprinkle brown sugar and cinnamon over the cream cheese layer, then distribute the macerated strawberries evenly.

Roll tightly from the long side, pinching the seam to seal. Cut into 12 equal pieces using dental floss or a sharp knife.

Place rolls in a greased 9x13-inch baking dish, cover, and let rise for 30 minutes.

Preheat oven to 375°F (190°C) and bake for 25-30 minutes until golden brown.

Make the glaze by whisking powdered sugar, milk, and vanilla until smooth.

Cool rolls for 10 minutes, then drizzle with glaze before serving.