In a microwave safe liquid measuring cup, heat the milk for 35-45 seconds or just until the milk reaches 105°-110°F on an instant read thermometer. It should feel like warm bath water to the touch.

Whisk together in a small bowl the warm milk, melted butter, granulated sugar, whole egg and egg yolk until all the ingredients are fully combined.

To the bowl of a stand mixer fitted with a dough hook, add the all-purpose flour, instant yeast and salt. Stir to combine.

With the mixer running on low speed, slowly drizzle the warm milk mixture into the flour until all the liquids have been absorbed by the flour.

Increase the speed to medium-low and knead the dough for 5-6 minutes until the dough forms a ball around the dough hook and is no longer sticky to the touch.

Remove the bowl from the stand mixer, gently form the dough into a rough ball in the bowl then cover the bowl with a clean tea towel or piece of plastic wrap. Allow the dough to rest in the bowl for 30 minutes. This allows the gluten in the dough to relax making rolling the dough easier.

Gently turn out the rested dough onto a lightly floured clean work surface or large silicone mat. Gently pat the dough into a rough rectangle (approximately 6x10 inches) being careful not to overwork the dough.

Using a lightly floured rolling pin, gently roll the dough to a larger rectangle approximately 12x18 inches and ¼ inch thick. If your dough starts to pull back when rolling, stop and allow the dough to rest for 3-4 minutes before proceeding.

Spread the strawberry preserves evenly over the rolled out dough being sure to leave a ¼ inch around the edges with no preserves.

Sprinkle the small diced fresh strawberries evenly over the strawberry preserves.

Stir together the granulated sugar and cinnamon in a small bowl. Sprinkle evenly over the strawberries.

Lightly butter or spray a 9x13 baking dish with non-stick baker’s spray.

Using a pastry cutter, cut the strawberry coated dough into 12 equal strips (about 1 ¼ - 1 ½ inch wide). For uniform rolls, trim the dough into a straight-sided rectangle before cutting the strips.

Carefully roll up one strip at a time into a spiral. Place the single strawberry cinnamon roll into the prepared 9x13 baking dish. Repeat until all 12 strips are rolled and placed in the baking dish being sure to allow ¼-½ inch space between the rolls. This allows space for the dough to proof and rise before baking.

Cover the rolls with plastic wrap or a clean tea towel and place into a draft free spot for 1-1 ½ hours. Allow the rolls to rise until they are pressing against each other in the dish. They will not quite double in size at this point. They will continue to rise and expand in size when baked. The time it takes for your rolls to rise depends on the warmth of your home.

While your strawberry cinnamon rolls are rising in the baking dish, preheat the oven to 350°F.

Remove the plastic wrap, or tea towel, from the baking dish and bake the rolls for 25-28 minutes until lightly browned and the dough reaches an internal temperature of 190°- 200°F on an instant read thermometer.

Allow the strawberry cinnamon rolls to cool on the counter for 5 minutes before frosting and serving.

Beat the cream cheese and unsalted butter for 1 - 2 minutes or until smooth and fluffy using a handheld mixer on medium speed. Add the powdered sugar and beat again until all the powdered sugar is fully incorporated.

Mix in the whole milk and vanilla extract, beating just until smooth and spreadable.

Spread the frosting over the slightly cooled strawberry cinnamon rolls and serve while the rolls are still warm for best flavor and texture.