In a small bowl, combine active dry yeast and sugar. Stir in warm water. Let sit for 10 minutes and a 2-inch head of foam should appear on the top.

Meanwhile, 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 flour is absorbed and a dough begins to form, about 2 minutes.

Turn up mixer to medium high and mix for 7-8 minutes until a taut ball forms and the bowl is empty.

Remove dough, shape into a ball, and place in a sprayed bowl. Cover with a towel and leave to rise for 1 hour until doubled in size.

Prepare the pan by spraying the bottom and sides with nonstick baking spray.

Once doubled in size, chill the dough in the refrigerator for 30 minutes.

Roll dough into a 14×17 inch rectangle on a floured surface.

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

Roll the dough from the top into a log and pinch the edge to seal it.

Trim edges and cut the log into 9 pieces, placing cut side up in the prepared pan.

Cover the pan and let rise for 40 minutes. Preheat the oven to 375F.

Bake until golden brown for 25-30 minutes. Cool for 20 minutes.

Whisk together melted butter, confectioners' sugar, milk and vanilla extract. Adjust milk for desired consistency.

Spread icing over cooled cinnamon rolls and top with sliced berries.