1. Preheat your oven to 375 F (190 C). Lightly grease a baking sheet or line it with parchment paper.

2. Carefully unroll the can of crescent roll dough onto a clean, lightly floured surface. Do not separate the individual triangles; keep the dough in one large rectangle. If your dough comes in two smaller rectangles, gently press the seams together to form one larger piece.

3. In a small bowl, combine the finely diced fresh strawberries, granulated sugar, and ground cinnamon. Stir gently until the strawberries are evenly coated.

4. Brush the melted butter evenly over the entire surface of the crescent dough rectangle. Then, sprinkle the strawberry mixture over the buttered dough, leaving a small border (about half an inch) along one of the longer edges.

5. Starting from the long edge opposite the border, carefully and tightly roll the dough into a log. Once rolled, use a sharp knife or unflavored dental floss to cut the log into 8-10 equal slices, about 1 to 1.5 inches thick.

6. Arrange the sliced rolls cut-side up on your prepared baking sheet, leaving a little space between each roll. Bake for 12-15 minutes, or until the rolls are golden brown and puffed up.

7. While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and free of lumps. Add more milk a tiny bit at a time if the glaze is too thick, or more powdered sugar if it’s too thin.

8. Once the rolls are out of the oven, let them cool on the baking sheet for a few minutes. While still warm, drizzle the prepared glaze generously over the top of the rolls. Serve immediately and enjoy!