Prepare the Dough:

1. Activate the Yeast: In a small bowl, combine the warm milk, sugar, and yeast. Stir and let it sit for about 5 minutes, or until the mixture becomes frothy.
2. Make the Dough: In a large bowl, mix together the flour and salt. Add the yeast mixture, melted butter, eggs, and vanilla extract. Stir to combine, then knead the dough for 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour.
3. Let the Dough Rise: Place the dough in a greased bowl and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Filling:

4. Mix the Filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside. In a separate bowl, mash the strawberries until pureed, or chop them into small pieces if you prefer a chunkier filling.

Assemble the Rolls:

5. Roll Out the Dough: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough into a 12×18-inch rectangle.
6. Spread the Filling: Spread the softened butter evenly over the dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter, then scatter the pureed or diced strawberries on top.
7. Roll and Slice: Starting at the long edge, carefully roll the dough into a log. Slice the roll into 12 even pieces and arrange them in a greased 9×13-inch baking dish.

Bake the Rolls:

8. Let the Rolls Rise: Cover the pan with a kitchen towel and let the rolls rise for 30-45 minutes, until they’ve puffed up.
9. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they’re golden brown on top.
10. Cool: Allow the rolls to cool for 10 minutes in the pan before drizzling with the glaze.

Prepare the Glaze:

11. Make the Glaze: While the rolls are cooling, prepare the glaze by combining the powdered sugar, pureed strawberries, vanilla extract, and milk. Stir until smooth and adjust the milk to get your desired consistency.