Step 1: Make the Dough

1. Warm the almond milk until lukewarm (not hot). Stir in the melted vegan butter and maple syrup.
2. Sprinkle the yeast over the warm liquid, stir gently, and let sit for 5-10 minutes until foamy.
3. In a large bowl, mix flour, salt, and vanilla extract.
4. Pour in the yeast mixture and stir until a dough forms.
5. Knead the dough on a lightly floured surface for 5-7 minutes until soft and elastic.
6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

Step 2: Make the Strawberry Filling

1. In a saucepan, combine strawberries, sugar, cornstarch, lemon juice, and vanilla extract.
2. Cook over medium heat, stirring often, until the mixture thickens (about 5 minutes).
3. Remove from heat and let cool.

Step 3: Assemble the Rolls

1. Once the dough has risen, roll it out into a large rectangle (about 10×14 inches) on a floured surface.
2. Spread the strawberry filling evenly over the dough.
3. Roll the dough tightly from the long side, then cut into 9-12 equal rolls.
4. Place the rolls in a greased 9×9-inch baking dish, cover, and let rise again for 30 minutes.

Step 4: Bake

1. Preheat the oven to 350°F (175°C).
2. Bake the rolls for 22-25 minutes, or until golden brown.
3. Let them cool slightly before adding the glaze.

Step 5: Make the Glaze & Serve

1. Whisk together powdered sugar, plant-based milk, and vanilla extract until smooth.
2. Drizzle over warm rolls and enjoy!