Gluten-free Sourdough Strawberry Rolls with Lemon Frosting
A bright and fruity twist on a classic, perfect for spring celebrations.
Strawberries are like tomatoes for me; I just won't eat them year round. I'll happily wait for them to come into season, then I gorge like a brown bear eating salmon before hibernation.
Brad Leone
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As the weather warms, my craving for cozy spices like cinnamon starts to fade. Instead, I find myself drawn to the bright, fruity, and refreshing flavors of spring and summer. Enter: this Strawberry Roll with Lemon Frosting. It’s got all the gooey deliciousness of a classic cinnamon roll, but with a seasonal twist. Bursting with strawberry and topped with a zesty lemon frosting, these rolls have quickly become the star of our Easter morning and Mother’s Day brunch tables.
These rolls can get a little messy during assembly, but the end result is more than worth it. Just head into the recipe with the expectation that things might get a bit sticky—sometimes that’s part of the fun! The dough is a dream to work with; it’s the luscious strawberry filling that tends to ooze out as you roll things up. Embrace the mess—it leads to something truly delicious.
And let’s not forget the fluffy, sweet-tart lemon frosting—it’s the finishing touch that truly brings everything together. Made with both the zest and juice of a lemon (or Meyer lemon which is my favorite!), it adds just the right amount of brightness and freshness to leave you feeling perfectly satisfied.
This gluten-free sourdough strawberry roll recipe can be baked two delicious ways, depending on the texture you're after. The first method involves spacing the rolls apart on a parchment-lined baking sheet. As they bake, the strawberry filling and buttery dough caramelize into a golden, slightly crisp bottom—my absolute favorite part! The second method is a bit more decadent: nestle the rolls close together in a baking dish and pour a bit of heavy cream over the top before baking. This creates an incredibly rich, tender roll that's ooey-gooey in all the best ways.
As always, this recipe is free from gums and other non-food additives—just real, wholesome ingredients. It’s an enriched dough, which means it includes eggs, sugar, and dairy for that soft, tender texture. The dairy can be easily swapped for non-dairy alternatives if needed, but the eggs are a bit trickier to replace, as they contribute both protein and structure to the dough. Also, this dough seems more like a batter when first mixed. Please just trust the process. The psyllium husk powder and flours absorb all the liquid and you do end up with a very workable dough!
