1. Warm the milk until just slightly warm, then stir in 1 tablespoon of the granulated sugar and sprinkle in the yeast. Let it sit for 5 to 10 minutes until foamy.

2. In a large bowl, mix the yeast mixture with the remaining sugar, melted butter, eggs, and salt. Gradually add the flour and knead until a smooth, soft dough forms.

3. Place the dough in a greased bowl, cover, and let it rise for 1 to 1 1/2 hours or until doubled in size.

4. In a saucepan over medium heat, cook the strawberries, strawberry jam, brown sugar, cinnamon, and cornstarch until thickened, about 6 to 8 minutes. Let the filling cool completely.

5. Roll the dough into a large rectangle on a lightly floured surface. Spread the strawberry filling evenly over the dough, leaving a small border around the edges.

6. Roll the dough up tightly from the long side and cut into 12 even rolls. Place them in a greased 9×13-inch baking dish.

7. Cover and let the rolls rise again for 30 to 45 minutes until puffy.

8. Pour the optional heavy cream around the rolls, then bake at 350°F for 25 to 30 minutes until lightly golden and cooked through.

9. Beat the cream cheese, powdered sugar, vanilla extract, softened butter, and 2 to 3 tablespoons heavy cream until smooth.

10. Spread the icing over the warm rolls and serve.