In a bowl, beat the cream cheese until it's smooth and creamy. Mix in the sifted powdered sugar and vanilla extract, then gently fold in the diced strawberries and strawberry jam. Chill this mixture for about 10 minutes to set.

Carefully remove the crusts from the slices of white sandwich bread, then roll each slice out with a rolling pin until it’s about 1/4 inch thick. This will make it easier to create your rolls.

Place a generous spoonful of the strawberry cream filling on the lower third of each slice. Roll the bread tightly, pressing the seam to seal it. Make sure to lay the rolls seam-side down on a plate for later cooking.

In a shallow bowl, whisk together the large eggs, whole milk, granulated sugar, and ground cinnamon until well blended. This mixture will help give your rolls a delicious, custardy exterior.

Heat a skillet over medium heat and add a pat of unsalted butter. Dip each roll into the egg mixture, then place them seam-side down in the skillet. Cook for about 7-8 minutes, turning occasionally, until the rolls are golden brown on all sides.

Once the rolls are done cooking, immediately roll them in a cinnamon sugar mixture for a sweet, crunchy finish. Serve them hot, garnished with fresh strawberries, a sprinkle of powdered sugar, and a side of maple syrup or whipped cream if desired.