Think cinnamon roll, but strawberry! Ila Dawn is a strawberry shortcake from the hair to the taste buds. Strawberries are just her favorite thing in this whole world and it is u-pick season! We love a good u-pick outing. To celebrate, we made up a batch of these strawberry sweet rolls I saw in a favorite magazine- Front Porch Life. Our farm and family was featured in the Spring 2025 issue (check it out here!)- fun huh? Anyway, these sweet rolls were a recipe featured in the magazine so we decided to make them- gluten free style! I used the oat flour blend but I am wanting to try these again with the rice flour blend. It’s really a toss up everytime I make something new, which flour we will like better. I think it may be rice flour for this, but oat was good too. Sweet rolls are just a fun spring treat!
- 1 1/2 cups water, buttermilk or sweet milk
- 2 eggs
- 1/4 cup melted butter
- 1 1/2 tablespoons yeast
- 1 tablespoon psyllium husk
- 1/2 cup sugar
In a kitchenaid or stand mixer, combine the liquid ingredients, sugar, yeast and psyllium husk.
- 2 1/2 cups oat flour blend (1 1/4 cup oat flour, 1 1/4 cup starch, 2 teaspoons xanthan gum)
- 1 tablespoon baking powder
- 1 1/2 teaspoon salt
Combine for several minutes at a high speed, the longer the better. It will get light and fluffy and lighten in color. This will be a thin dough. Not a runny batter but not a traditional bread dough texture. It should resemble buttercream in thickness. Place in the fridge for at least 6-8 hours, but 24 hours is better.
When ready to shape, lightly flour surface with starch or even extra flour blend if you have it. Roll out dough until about 1/4 inch thick.
- 1 cup strawberry jam/jelly (I like a freezer jam best, so fresh!)
- 1 cup (or more) chopped strawberries
Spread out the strawberry jam to the edges, heating up a bit if needed. Top with chopped strawberries. Roll it up and slice into 9 rolls. I like to cut slices first, then roll each individual slice. This will be messy and jam will be falling out, unless you’re neater than me haha! Which is very likely, I am not a tidy cook!
Allow to rise until puffy, almost doubled. Bake at 350 degrees Farenheit until toasted and the center of each rolls is 205-210 degrees Farenheit.
- 1 cup powdered sugar
- 1/4 cup milk (more or less, depending on how thick you want it)
Combine fully once rolls are cooled and drizzle over the top!
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