In a large bowl, combine the flour, sugar, salt, and instant yeast.
In a separate microwave-safe bowl, heat the milk for about 30 seconds until warm. Add the melted butter, warm water, vanilla extract, and eggs to the milk, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling. In a small bowl, mix together the diced strawberries, sugar, and cinnamon until well combined.
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a large rectangle.
Spread the strawberry filling evenly over the rolled-out dough.
Starting from one long side, tightly roll up the dough into a log.
Using a sharp knife, cut the log into about 12 equal slices.
Place the cinnamon rolls in a greased baking dish, cover with a kitchen towel, and let them rise for an additional 30 minutes.
Preheat the oven to 375°F (190°C).
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