These gluten-free strawberry cheesecake buns place the filling in an open well surrounded by a soft bread rim. Vanilla cheesecake, jam-coated fruit and a small amount of streusel are separate components, which makes it easier to control where moisture goes. The finished bun should show a bread structure around the middle, not a sheet of pastry wrapped around loose cream.
Use the specified bread flours
The dough is built from tapioca starch, millet and sorghum, with psyllium and xanthan providing structure. It is not a standard cookie flour blend. Measure the individual flours by weight, and distinguish whole psyllium from powder because the quantities differ. The extra kneading helps remove dry pockets and distributes the gel through the soft dough.
Let the dough stay soft
Sticky dough is expected here. Use flour on the work surface and hands for shaping rather than adding a large amount to the bowl. A refrigerator rest is an optional handling aid, not a substitute for proofing. Shape six fairly even rounds so that the buns rise and bake at a similar pace.
Build the well after proofing
Wait until the rounds are puffy before creating the deep filling wells. Brush with egg first and keep the central well broad enough to hold its portion of cheesecake. The jam belongs on the fruit, while the crumb topping goes mainly around the edge. Space the buns well apart before proofing, since moving filled, risen buns is awkward.
Plan for serving
Make the filling and toppings while the dough rises, and preheat the oven before the proof is complete. Let baked buns cool enough for the bread and filling to settle. If you have leftover jam-coated berries, cook them separately before using them as an additional topping; do not pour the unused raw mixture over the finished bake.
Gluten-free ingredients and allergens
Use the listed flour weights and distinguish individual bread flours from a plain gluten-free blend. Follow each xanthan or psyllium instruction rather than changing binder amounts automatically. Check packaged ingredients and use clean tools and surfaces to limit gluten cross-contact. Other allergens are listed separately; gluten-free does not mean dairy-free or nut-free.
Contains: Egg and milk. Check flour, yeast and jam labels.
For a broader measurement reference, see King Arthur Baking’s flour-measuring guide.
Serving and storage
Best freshly baked. Refrigerate covered leftovers for up to 3 days and warm individual portions briefly before serving.
For another gluten-free idea, browse gluten-free strawberry cheesecake cookies. You can also explore the DayTasty recipe collection.
Gluten-Free Strawberry Cheesecake Buns
Ingredients
Method
- Stir psyllium into the lukewarm water and leave 30–45 seconds to gel. Combine tapioca, millet, sorghum, sugar, instant yeast, baking powder, xanthan and salt in the mixer bowl.
- Mix milk, egg and oil into the gel, then add to the dry ingredients. Knead until even, then continue 4–5 minutes with a dough hook, or 6–8 minutes by hand, scraping the bowl as needed. The dough remains soft and sticky; do not turn it into a stiff dough with extra flour. If necessary, refrigerate it for 1 hour to make handling easier.
- On a well-floured surface with floured hands, divide into six portions of about 90 g. Round each, then flatten to approximately 4 inches wide and 1/2 inch thick. Space generously on a lined tray. Cover lightly and proof in a warm place for 60–75 minutes, until noticeably puffy.
- While the buns proof, stir the cream cheese, filling sugar and vanilla smooth, then mix in its egg. Toss the strawberries with jam in another bowl. For streusel, combine its flour, brown sugar, xanthan and salt, then rub in the cold butter to make clumps.
- Begin heating a conventional oven to 375°F / 190°C about 20 minutes before proofing finishes. Brush the buns with beaten egg, then press a deep central well roughly 2 3/4 inches wide into each. Add about 2 tbsp cheesecake filling per bun, top with strawberries and scatter streusel mainly over the rim.
- Bake 18–20 minutes, until the bread is deeply golden and the filling is baked. Cool on the tray before serving warm or at room temperature. If strawberry topping remains, cook it separately in a saucepan for 2–3 minutes until the berries soften, then spoon onto the baked buns.
Notes
Best freshly baked. Refrigerate covered leftovers for up to 3 days and warm individual portions briefly before serving.
Contains: Egg and milk. Check flour, yeast and jam labels.
Use the specified flour and binder amounts. Check packaged ingredient labels and avoid gluten cross-contact.