. Prepare the Dough

• In a small bowl, whisk together warm almond milk, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
• In a large mixing bowl, combine flour and salt.
• Add melted vegan butter, vanilla extract, and yeast mixture to the dry ingredients. Stir until a dough forms.
• Knead on a floured surface for about 8–10 minutes until smooth and elastic.
• Place dough in a lightly greased bowl, cover, and let it rise in a warm place for 1–1.5 hours until doubled in size.

2. Make the Strawberry Filling

• In a saucepan over medium heat, combine diced strawberries, sugar, cornstarch, and lemon juice.
• Stir and cook for 5–7 minutes until thickened. Remove from heat and stir in vanilla extract.
• Allow the filling to cool completely.

3. Assemble the Rolls

• Roll out the dough on a lightly floured surface into a 12×16-inch rectangle.
• Spread the cooled strawberry filling evenly over the dough.
• Carefully roll the dough into a log, starting from the longer side.
• Slice into 12 equal rolls and place in a greased 9×13-inch baking dish.
• Cover and let rise for another 30 minutes.

4. Bake the Rolls

• Preheat oven to 350°F (175°C).
• Bake for 25–30 minutes until golden brown.
• Let cool slightly before adding the glaze.

5. Make the Glaze & Serve

• Whisk together powdered sugar, almond milk, and vanilla extract until smooth.
• Drizzle over warm rolls and serve immediately.