In a large saucepan set over medium heat, combine the creamer, butter, and granulated sugar. Stir occasionally as the butter melts and the mixture warms. Once the butter is fully melted and the creamer is steaming, remove the pan from heat and allow it to cool to room temperature. This may take about 30 minutes; use a thermometer to check when the mixture reaches 110°F.

Stir the yeast into the lukewarm mixture and let it sit for approximately 5 minutes, until it turns slightly foamy, indicating the yeast is activated.

Add 4 cups of the flour along with the baking powder, baking soda, and salt. Stir until the dough just comes together—it will be sticky. Cover the saucepan with a clean towel and allow the dough to rise until doubled in size, about 1 hour. If your kitchen is cool, briefly preheat the oven to 200°F, turn it off, and let the dough rise inside.

After the dough has risen, add the remaining ½ cup flour and stir gently until incorporated. Optionally, refrigerate the dough for 1–2 hours to make it easier to handle.

Lay out two sheets of wax paper and sprinkle 2 tablespoons of flour over the surface. Place the dough onto the wax paper and lightly dust the top with 1 more tablespoon of flour. Roll the dough into a large rectangle approximately 20 inches by 16 inches.

In a small bowl, blend the softened cream cheese with 2 tablespoons of granulated sugar until smooth.

Using an offset spatula, spread the cream cheese mixture in a thin layer across the rolled dough, covering it completely. Next, spoon dollops of strawberry pie filling over the cream cheese. Leave a 1½- to 2-inch margin on one of the 20-inch sides without any pie filling to help with rolling. Spread the filling gently toward the edges, flattening any large strawberries so they don’t cause bulges when rolling.

Starting from the side where the filling reaches the edge, roll the dough into a tight log. Begin by rolling carefully with your hands, then use the wax paper to help lift and guide the dough into a roll while minimizing filling spillage. Place a long piece of floss under the rolled log, mark out 2-inch sections, and use the floss to slice clean, even rolls.

Arrange the rolls into a greased 9x13-inch cake pan, cover with the same clean towel, and let rise for 20–30 minutes while preheating the oven to 375°F.

Bake uncovered for about 45 minutes, or until the tops are golden brown. Gently tug on a center roll to check doneness; if it still appears doughy, return the pan to the oven for a few more minutes.

In a small bowl, combine the powdered sugar and strawberry cheesecake creamer, stirring until a smooth glaze forms.

Once the sweet rolls have cooled slightly, drizzle the glaze generously over the top using a spoon. Allow the glaze to set before serving.