Warm milk to 110°F, then mix with yeast and 1 tbsp sugar; let sit until foamy. Stir in remaining sugar, eggs, melted butter, and salt. Add flour gradually until a soft dough forms. Knead 6–8 minutes until smooth, then let rise in a greased bowl for 1–1½ hours until doubled.

Beat cream cheese, sugar, egg yolk, and vanilla until smooth for the cheesecake filling. Combine brown sugar and cinnamon for the cinnamon-sugar mix; keep softened butter ready.

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

Roll the dough tightly from the long side, slice into 12 pieces, and arrange in a greased 9×13-inch pan. Let rise again for 30–45 minutes until puffy while preheating the oven to 350°F.

Bake 25–30 minutes until golden, covering loosely with foil if browning too quickly.

Beat cream cheese and butter until smooth, then add powdered sugar, vanilla, and 2 tbsp milk, adding more if needed for a drizzly consistency. Spread over warm rolls before serving.