In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Pour in 1 cup of warm milk (about 110°F) and ¼ cup of melted butter. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, covering it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size.

In a medium-sized bowl, beat together 8 ounces of softened cream cheese, ½ cup of sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold in 1 cup of finely chopped fresh strawberries and ¼ cup of strawberry jam.

Turn out the risen dough onto a floured surface and roll it into a 16x12-inch rectangle. Spread about ¼ cup of softened butter evenly over the dough. In a small bowl, mix ½ cup of brown sugar with 2 tablespoons of ground cinnamon; sprinkle this mixture over the butter, then spread the cheesecake filling evenly on top.

Starting from a long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut the log into 12 even pieces, each about 1½ inches thick.

Arrange the cut rolls in a greased baking dish, leaving a little space between each one. Cover the dish with a towel and let the rolls rise for another 30-45 minutes.

Preheat your oven to 350°F. Once the rolls are ready, pour ½ cup of heavy cream evenly over them. Bake in the preheated oven for 25-30 minutes.

While the rolls bake, prepare the frosting by beating together 4 ounces of softened cream cheese and ¼ cup of butter until fluffy. Gradually add 2 cups of powdered sugar, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract.

Once baked, allow the rolls to cool in the pan for about 10 minutes. Frost the rolls generously, then top with graham cracker crumbs and any remaining fresh strawberries.