In a large mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, and salt. Warm whole milk to about 110°F and pour it into the dry ingredients, along with melted butter and eggs. Mix until a soft, shaggy dough forms.

Transfer the dough onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic. Form the dough into a ball, place it in a greased bowl, and cover it with a damp cloth. Let it rise in a warm area for 1–2 hours, until doubled in size.

While the dough is rising, make the creamy cheesecake filling. In a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy. Gently fold diced fresh strawberries and strawberry jam into the mixture.

Once the dough has risen, punch it down gently to release air. On a floured surface, roll the dough into a 16×12 inch rectangle. Spread softened butter evenly over the surface, then sprinkle with a mixture of brown sugar and ground cinnamon. Finally, spread the cheesecake filling evenly.

Starting from the long side, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 equal pieces. Place the cut rolls in a greased baking dish.

Cover the baking dish with a clean kitchen towel and let the rolls rise again for 30–45 minutes.

Preheat your oven to 350°F. Drizzle heavy cream over the rolls before baking. Bake for 25–30 minutes until the tops are golden brown.

In a medium bowl, beat together cream cheese and softened butter until fluffy. Gradually add in sifted powdered sugar, heavy cream, and vanilla extract.

After removing the rolls from the oven, allow them to cool for about 10 minutes. Frost with the cream cheese mixture while they're still warm.