Prepare the yeast dough first. Combine the warm milk and sugar in a large bowl, then sprinkle the dry yeast over the top. Allow the yeast to proof for about 5 minutes then whisk until smooth. Add the melted butter, eggs, salt and whisk again. Begin adding the flour, whisking at first, then switch over to a spatula.

Once the dough comes together, turn it out onto a well floured work surface. Knead the dough for a few minutes until it's smooth and elastic. The dough should be soft and slightly sticky. Place the dough into a large bowl, cover with a clean towel and set into a warm corner of your kitchen to proof until doubled in size, about 1 hour.

After dough has proofed, turn it out onto a floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 13x20-inches (33x50-cm). Spread the 1/3 cup melted or softened butter, making sure to spread to every edge. In a small bowl, combine the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the butter, making sure to spread to every edge.

Top with chopped strawberries. Sprinkle the strawberries with a few tablespoons of flour. Starting at one edge, gently roll the dough into a log, ending with the seam facing down. Using a sharp knife, divide the log into 12 equal pieces.

Spray a glass baking dish with non-stick baking spray. Transfer the rolls into the pan. Cover the pan with a towel and allow the rolls to proof again for about 30 to 45 minutes. Meanwhile, preheat oven to 350F/177C.

Bake proofed rolls in preheated oven for 10 minutes. At the 10 minute mark, remove the rolls and pour over the 3/4 cup heavy cream. Return the rolls to the oven and continue baking until the rolls are golden brown, about 20 to 25 minutes.

Meanwhile, prepare the icing. Whisk together the softened cream cheese, cream, sugar, vanilla and salt until smooth. For a thinner icing, add more heavy cream. Spread icing over hot cinnamon rolls.