To make the dough, sprinkle the yeast into the warm water with a little bit of the sugar. Let sit for about 10 minutes, until the yeast has dissolved and blooms.

In the bowl of a stand mixer, combine the milk, sugar, melted butter, salt, egg, yeast mixture and 3 1/2 cups flour. Mix with the dough hook until the mixture comes together. Continue to mix, adding in as much of the remaining flour as needed to create a soft, somewhat sticky dough, that pulls away from the sides of the bowl. Knead on high for about 7 minutes.

Transfer the dough onto a lightly floured work surface and knead by hand for a minute or two, and shape into a ball. Transfer to a bowl greased with vegetable oil, turning over to coat both sides. Cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 1/2 hours.

Meanwhile, toss the sliced strawberries with the sugar and pinch of salt until evenly combined. Let rest at room temperature to soften.

Preheat oven to 350 degrees F. Grease a rectangular baking dish with cooking spray, or softened butter.

Once dough has rest, punch down and transfer to a well floured work surface. Roll out into a large rectangle, about 1/4 inch thick. Spread the dough with the strawberry preserves, into a very thin layer. Drain the strawberries and sprinkle evenly over the top. Carefully roll up the dough (as best you can with the berries) lengthwise, into a long log. Trim the ends and discard. Cut the long rope into 9 equal rolls. Place the rolls into the prepared baking dish, spacing them evenly. Cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.

Bake until golden brown and fully cooked through, about 30 minutes. Transfer to a wire rack and allow to cool for about 20 minutes.

To make the topping, cream the cream cheese and butter, until fluffy, about 5 minutes. Stir in the powdered sugar, vanilla, pinch of salt and enough of the milk until desired consistency is reached. You want it to be spreadable. Spread over the warm buns and serve. Leftovers can be wrapped in plastic and kept at room temperature for up to 2 days. Enjoy!