Cut rolls into thirds. Sprinkle toasted almonds evenly in bottom of a sprayed bundt pan. Top almonds with 1 cup sliced strawberries.
In a bowl, combine 1/2 cup sugar and the cinnamon. Dip all roll pieces in the sugar mixture coating them completely. Layer half of the roll pieces over the almonds and strawberries. Top with another cup of strawberries and the rest of the roll pieces. If there is any remaining sugar mixture sprinkle over rolls.
In a small saucepan combine the remaining strawberries, sugar and the butter. Bring to a boil over medium-high heat. Cook, stirring constantly, until sugar dissolves. Pour over layers in bundt pan. Cover with plastic wrap and let rise to one inch below the top of the pan.
Remove wrap and bake at 350°F 40-45 minutes. Cover with foil last 15 minutes of baking to prevent over-browning.