In a large mixing bowl, combine the warmed milk, 1 tablespoon of sugar, and the yeast. Let this sit for 5 minutes until frothy.

Add the remaining sugar, beaten eggs, softened butter, all-purpose flour, bread flour, and salt. Mix until combined and then knead the dough in the bowl for about 5-7 minutes, until smooth and elastic.

Place your dough in a greased bowl, covering it with a clean kitchen towel. Allow it to rise for 1-2 hours, or until it has doubled in size.

On a floured surface, roll the dough into a 10x15 inch rectangle, ensuring even thickness for best results.

In a mixing bowl, beat together the cream cheese, softened butter, and granulated sugar until fluffy and well combined. Spread this mixture evenly over the rolled dough, then layer the strawberry preserves on top.

Roll the dough tightly from the long end and cut it into 9 equal segments. Place these in a greased 9x9 inch dish, making sure they are snug but not overcrowded.

Cover the dish with a towel and let them rise for another hour, puffing up beautifully.

Preheat your oven to 325°F (160°C). Bake the rolls for 35-40 minutes, until they turn golden brown and a little bit puffy.

While the rolls are baking, whip together the softened cream cheese, butter, and confectioners’ sugar until fluffy and smooth.

Once the rolls are out of the oven and slightly cooled, generously frost them while they are still warm.