In the bowl of a stand mixer fitted with the dough hook, combine the warmed milk, 1 tablespoon of sugar, and the yeast. Let this sit for about 5 minutes, or until it’s frothy.

Add the beaten eggs, softened butter, the remaining sugar, both flours, and salt. Mix on low until all the ingredients are combined, and then knead on medium speed for about 5 minutes until the dough is smooth and elastic.

Spray a bowl with cooking spray, place your dough inside, cover it with a clean kitchen towel, and let rise in a warm place (around 80°F) for 1-2 hours, or until it has doubled in size.

Once risen, roll the dough out into a large rectangle (about 10x15 inches) on a floured surface.

In a bowl, beat together the softened cream cheese, softened butter, and sugar until smooth. Add the vanilla extract and mix to combine.

Spread the cream cheese mixture evenly over the rolled-out dough, leaving a slight edge. Dollop the strawberry preserves evenly on top.

Start at one long side and roll the dough tightly into a log shape. Cut the log into 9 equal rolls and place them in a greased baking dish.

Cover the rolls and let them rise again in a warm place for about 1 hour until they puff up.

Preheat your oven to 325°F. Bake for 35-40 minutes, or until golden brown on top and cooked through.

While the rolls cool, mix the cream cheese, butter, and confectioners' sugar until combined. Beat on high until fluffy.

Generously spread the frosting over the warm rolls so it melts into each crevice.