In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup granulated sugar, 2½ teaspoons of instant yeast, and 1 teaspoon salt. Gradually add 1 cup of warm milk and ½ cup of melted butter. Mix until a soft dough forms, then cover and let it rest for about 10 minutes.

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Form into a ball and place in a greased bowl. Cover and let rise in a warm place for 1-2 hours or until doubled in size.

Prepare the filling by beating 8 oz of cream cheese with ½ cup sugar and 1 teaspoon vanilla until creamy. Fold in 1 cup diced strawberries and ¼ cup strawberry jam. Set aside.

Once the dough has risen, punch it down and roll it into a 16x12 inch rectangle. Spread ¼ cup softened butter over the dough, then sprinkle ½ cup brown sugar and 1 tablespoon cinnamon over it.

Spread the cheesecake filling over the cinnamon-sugar layer, leaving a small border around the edges.

Starting from the long side, roll the rectangle into a log. Slice the log into 12 equal pieces and place them in a greased baking pan.

Cover the rolls and let them rise again for about 30-45 minutes until puffed up.

Preheat your oven to 350°F. Prepare to bake the rolls after they have risen.

Pour ½ cup of heavy cream over the rolls and bake for 25-30 minutes until golden brown.

Prepare the frosting by beating 4 oz softened cream cheese and ¼ cup softened butter. Gradually mix in 2 cups sifted powdered sugar, 2 tablespoons heavy cream, and 1 teaspoon vanilla until smooth.

Once the rolls are out of the oven, let them cool for about 10 minutes, then frost them generously. Top with graham cracker crumbs and fresh strawberry slices.