Add almond milk and butter in a small saucepan, whisking consistently until the butter is melted and the milk is warm. Add in strawberry extract and 3-4 drops of pink food coloring. Mix until combined. Remove from stove and allow to cool for 5 minutes.

In the bowl of a stand mixer, combine 2 cups flour, granulated sugar, instant yeast, sea salt, and cinnamon. Mix several times until dry ingredients are incorporated together.

Add in the wet mixture and mix until combined. Switch your paddle attachment to the dough hook.

Add in the egg and the remaining flour. Knead with the mixer for 5-7 minutes. The dough should be smooth and slapping against the side of the bowl.

Remove the dough from the bowl and place on a lightly floured work surface. Knead with your hands until a smooth ball forms.

Grease the inside of a large bowl and place the dough in the center. Cover with plastic wrap or a tea towel and allow to rise until doubled (see notes.)

Once the dough has risen, roll it out into a rectangle (about 9x13).

Spread the strawberry pie filling over the dough, leaving an inch of space along the perimeter.

Carefully roll the dough into a log shape lengthwise.

Using a serrated cake knife, unflavored dental floss, or string, divide the log into 12.

Place the cinnamon rolls in a greased 9x13 dish and cover with a tea towel. Allow the dough to proof for a second time for approximately 20 minutes. After 20 minutes, the rolls will have increased in size.

Place the dish on the center rack of the oven and bake for 20-23 minutes. Tops should have a light golden color.

While the rolls are baking, make the strawberry cream cheese frosting. Combine softened cream cheese, powdered sugar, softened butter, strawberry extract, pink food coloring, and milk in a large mixing bowl. Mix with an electric hand mixer or a whisk until the cream cheese frosting is smooth.

Remove rolls from the oven and allow to cool for 5 minutes.

Spread frosting onto the rolls and serve.