Stir the coconut sugar and yeast into the warm coconut milk to proof it. Watch for it to get frothy to be sure that the yeast is working.
In a mixing bowl, combine the flours and salt. Make a well in the center and pour in the proofed yeast mixture, then add the grapeseed oil, mashed banana, and lemon juice and zest.
Stir with a fork until everything is combined into a smooth dough. Transfer to a floured surface (or get out your Kitchenaid mixer), and knead the dough for 8-10 minutes, incorporating more flour as needed, until the dough is smooth and the gluten is fully formed. It should be well-shaped and springy to the touch, but still a little tacky (moist).
Cover the dough with a damp towel and place somewhere warm for 60-90 minutes, or until approximately doubled in size. (You can also cover it with plastic wrap and let it rise in the refrigerator for several hours).
Punch down the dough and transfer it back onto a large, floured piece of parchment paper, and roll it out into a rectangular shape, approximately 10 by 12 inches. Keep it covered with the damp towel while you prepare the filling. You don't need to do the parchment paper in this step, but it will help to contain the mess. Up to you.
Prepare the filling:
Toss together the chopped strawberries, brown rice syrup, lemon zest, and vanilla. Add the flax, cornstarch, and salt, and mix to combine evenly.
Let the filling rest for a few minutes so that the flax and cornstarch mixture can absorb some moisture from the berries.
Shape the strawberry sweet rolls:
Spread the strawberry filling evenly onto the rectangle of dough, and gently roll the dough lengthwise into a log. Cut the log into 9 approximately equal-width pieces.
Prepare a baking dish lined with parchment paper. I used an 8x8 square dish; for best results it needs to be small enough that when the rolls increase in size by 50%, they will meet each other at the edges.
Any strawberry liquid that has escaped at this point can be drizzled into the bottom of the baking dish. Place the cut and shaped rolls into the dish, spacing them evenly into rows. Cover with a damp towel again, and let rise in a warm place for another 60-90 minutes, or until they have risen to fill the baking dish.
Bake the strawberry sweet rolls:
Preheat the oven to 400 degrees Fahrenheit. Bake the rolls for 20-30 minutes, or until they are cooked through and have turned golden brown. If they start to brown too much, cover them with foil. Let cool.
Make the lemon caramel glaze:
Add the brown rice syrup, lemon juice, and milk to a small saucepan. Bring to a gentle boil, stirring frequently to prevent burning.
Reduce the heat to medium-low and let it go for another few minutes, until the mixture has reduced somewhat (this is not an exact science - it is a pseudo-caramel. It will be delicious no matter what!)
Stir in the salt and remove from the heat. Let the glaze cool for a few minutes before drizzling it over the strawberry sweet rolls.
Enjoy!
Notes
Nutrition facts are calculated using all of the filling and 2/3 of the glaze.