1. In a medium bowl mix together the diced strawberries and cornstarch until coated. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese, sugar and vanilla together until smooth.
3. Stir in the strawberry mixture until evenly incorporated.
4. Unroll the crescent roll dough and stretch it slightly so it’s evenly rectangular.
5. Spread the cream cheese mixture evenly on top of the dough leaving about an inch at the edges. Roll the dough up as tightly as you can into a log and wrap it in Cling Wrap. Refrigerate this for at least 2 hours or overnight.
6. When you’re ready to bake preheat your oven to 350°F/175°C
7. Spray an 8 cup baking dish with cooking spray.
8. Unroll the dough from the cling wrap and slice the log into 1 1/2 inch slices. Place the rolls into the pan and bake for 30 minutes or until golden brown.

Glaze

1. Mix the powdered sugar, butter, milk and vanilla in a bowl until smooth.
2. Pour the glaze on the warm rolls.
3. Serve warm or at room temperature.