Step 1: In a large bowl, combine 2 cups of the all-purpose flour, 1/4 cup granulated sugar, yeast, and salt. Whisk these dry ingredients together thoroughly.
Step 2: In a separate, microwave-safe bowl, gently warm the milk until it reaches approximately 105-115°F (30-40 seconds in the microwave). Stir in the melted unsalted butter and the large egg until well combined.
Step 3: Gradually add the wet mixture to the dry ingredients, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. If the dough is too sticky, add the remaining 1/4 cup of flour, a tablespoon at a time, until it's manageable.
Step 4: Transfer the dough to a lightly floured surface. Knead the dough by hand for about 5-7 minutes, or with a stand mixer for 3-5 minutes, until it's smooth and elastic.
Step 5: Lightly grease a large bowl with cooking spray or butter. Place the kneaded dough into the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
Step 6: While the dough is rising, prepare the luscious filling. In a medium bowl, combine the softened cream cheese, 1/4 cup granulated sugar, vanilla extract, and 1 tablespoon all-purpose flour. Beat with an electric mixer until the mixture is completely smooth and creamy. Gently fold in the chopped fresh or thawed frozen strawberries.
Step 7: Once the dough has doubled in size, gently punch it down to release the air. Transfer it to a lightly floured surface and roll it out into a large rectangle, approximately 12x16 inches.
Step 8: Evenly spread the prepared cream cheese and strawberry mixture over the entire surface of the rolled-out dough, leaving a small 1/2-inch border along one of the long edges.
Step 9: Starting from the long edge opposite the border, carefully and tightly roll the dough into a log. Pinch the seam firmly to seal it closed.
Step 10: Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices (about 1.5 inches each). Arrange the slices in a greased 9x13-inch baking dish.
Step 11: Cover the rolls with a clean towel and let them rise again in a warm place for another 30 minutes, or until they look puffy.
Step 12: While the rolls are on their second rise, preheat your oven to 350°F (175°C).
Step 13: Bake the rolls for 25-30 minutes, or until they are golden brown on top and cooked through.
Step 14: While the rolls are baking or cooling slightly, prepare the glaze. In a small bowl, whisk together the powdered sugar and pureed strawberries. Gradually add 1-2 tablespoons of milk, a teaspoon at a time, until you reach your desired drizzly consistency.
Step 15: Once the rolls have cooled for a few minutes out of the oven, generously drizzle the homemade strawberry glaze over the top.
Step 16: Serve your amazing Strawberry Cheesecake Cinnabon Rolls warm and enjoy every single bite!