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 with a clean kitchen towel or plastic wrap 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.

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

Quickly roll your dough into a log, careful to keep it even and pinch the bottom edge to seal.

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

Cover with clean kitchen towel or plastic wrap and place in warm spot to rise for 40 minutes.

Preheat the oven to 375F and bake until golden brown for 25-30 minutes. Let cool for 20 minutes.

While rolls cool, whisk together melted butter, confectioners' sugar, 4 tablespoons of milk and vanilla extract.

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