In a large mixing bowl, combine 2 cups of flour, sugar, instant yeast, and salt.

In a separate bowl, mix the warm milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and stir until combined.

Gradually add the remaining flour, ½ cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

For the filling, beat the softened cream cheese, granulated sugar, and vanilla extract in a mixing bowl until smooth and creamy. Gently fold in the diced strawberries.

Once the dough has risen, preheat your oven to 350°F (175°C). Punch down the dough and roll it out on a floured surface into a rectangle (about 12x18 inches).

Spread the cheesecake filling evenly over the dough, leaving a small border around the edges. Roll the dough tightly from the long side, pinching the seam to seal.

Cut the rolled dough into 12 equal pieces using a knife or pizza cutter. Place the rolls in a greased 9x13 inch baking dish or on a baking sheet lined with parchment paper.

Cover the rolls lightly with a cloth and let them rise for another 30 minutes.

Bake the rolls in the preheated oven for 20-25 minutes or until golden brown.

While the rolls are baking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust consistency by adding more milk or sugar as needed.

Once the rolls are done, allow them to cool slightly before drizzling with the glaze. Top with additional diced strawberries if desired.