1. Warm the milk until it is just warm to the touch, then stir in the yeast and let it sit for 5 to 10 minutes until foamy.

2. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, melted butter, and egg, then knead until a soft smooth dough forms. Cover and let the dough rise for about 1 hour, or until doubled in size.

3. In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy. Set aside.

4. In a small saucepan, cook the chopped strawberries with sugar over medium heat for 4 to 5 minutes. Stir the cornstarch with water, add it to the strawberries, and cook for 1 to 2 minutes more until thickened. Cool completely.

5. Roll the risen dough into a large rectangle on a lightly floured surface. Spread the cream cheese mixture evenly over the dough, then spoon the cooled strawberry filling on top.

6. Roll the dough up tightly from the long side into a log, then slice into 9 even rolls.

7. Place the rolls in a greased 9×13-inch baking dish, cover, and let rise again for 30 to 45 minutes until puffy.

8. Bake at 350°F for 25 to 30 minutes, until golden and cooked through.

9. Mix the graham cracker crumbs, melted butter, and crushed freeze-dried strawberries in a small bowl.

10. Whisk the powdered sugar, milk, and vanilla together until smooth.

11. Let the rolls cool slightly, drizzle with glaze, and finish with the strawberry shortcake crunch topping before serving.