In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top.

In the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, sugar, salt. Mix on low for 30 seconds until evenly combined.

Add in milk, melted butter, yeast mixture, and eggs, and mix on low until ingredients start to come together, about 1 minute.

Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes.

Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.

Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover and leave in a warm spot for 1 hour.

Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray.

Once your dough has doubled in size, chill in refrigerator for 30 minutes.

Roll dough into a 14×17 inch rectangle on a lightly floured work counter.

Spread the strawberry jam over the dough evenly. Evenly arrange the strawberries over the jam and sprinkle with the cinnamon.

Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll.

Trim ½ inch dough from both edges and cut log into 9 even pieces, placing cut side up in prepared pan.

Cover the pan and place in a warm spot to rise for 40 minutes. Preheat the oven to 375F.

Bake until golden brown, 25-30 minutes. Remove from the oven and let cool for 20 minutes.

While the rolls cool, whisk together melted butter, confectioners' sugar, milk and vanilla extract in a medium bowl.

Spread icing generously over the cooled cinnamon rolls, top each with sliced berries and serve.