1. Preheat your oven to 375 F (190 C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup. This prevents sticking and ensures even baking.

2. Carefully unroll the crescent roll dough onto your prepared baking sheet or a clean, lightly floured surface. Do not separate the individual triangles; instead, press the seams together to form one large rectangle.

3. In a small bowl, combine the finely diced strawberries, granulated sugar, and ground cinnamon. Mix well. Evenly spread the melted butter over the entire surface of the crescent dough rectangle. Then, sprinkle the strawberry mixture over the butter, leaving a small border around the edges.

4. Starting from one of the longer sides, carefully yet firmly roll the dough into a log. Try to keep it as tight as possible to ensure neat spirals when sliced.

5. Using a sharp knife or a piece of unflavored dental floss, slice the log into 8-10 equal-sized rolls, about 1 to 1.5 inches thick. Place the cut rolls, spiral side up, onto your prepared baking sheet, leaving a little space between each one.

6. Bake for 12-15 minutes, or until the rolls are golden brown on top and cooked through. Keep an eye on them to prevent over-browning.

7. While the rolls are baking, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.

8. Once the rolls are out of the oven, let them cool on the baking sheet for a few minutes. Drizzle generously with the prepared glaze while they are still warm. Serve immediately and enjoy!