Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unroll the crescent roll dough on a clean surface and press the perforations together to form a single large rectangle.
Brush the surface of the dough evenly with the melted butter, leaving a small margin at the top edge.
In a small bowl, mix the brown sugar and cinnamon together, then sprinkle the mixture evenly over the buttered dough.
Distribute the finely diced strawberries across the cinnamon-sugar layer.
Starting from the long edge, roll the dough into a tight log, then use a sharp knife to cut the log into 12 even slices.
Place the slices cut-side up on the prepared baking sheet, ensuring they are spaced at least an inch apart.
Bake for 18 to 20 minutes, or until the tops are golden brown and the fruit juices are bubbling slightly.
Whisk together the powdered sugar, milk, and vanilla extract until smooth, then drizzle the glaze over the rolls while they are still warm.