Reuben Buns

These Reuben Buns are a fun take on tradition - a savoury play on cinnamon buns! Great as an on-the-go meal - better than a sandwich!

Originally published February 6, 2017. Updated on 8/9/2021

About a week ago, I decided to treat my husband to a batch of my Buffalo Chicken Buns.

Cooking with wheat flour is a rare occasion in this house... partially because breathing it in makes me miserable for a day or two, and partially because the cleanup (allergens!) is such a pain.

This weekend, I took advantage of having procrastinated on that cleanup, to finally make a recipe I'd thought up for him, and hadn't gotten around to actually *making*.

Going on the theme of a cinnamon bun inspired savoury roll, this one is based on one of Porter's favourite sandwiches: The Reuben.

The dough is flavoured like a rye bread, while still being soft enough to be appropriate for this application.

The filling consists of traditional Reuben fillings: Corned beef, sauerkraut, and Swiss cheese, and the finished bun is drizzled with Thousand Island (our preference) or Russian (traditional) dressing.

It's a fun - and convenient - take on a sandwich.

One batch of this made his work lunches for the week, all individually wrapped and ready to go.

Unlike sandwiches made ahead, these do not get soggy, so long as you drain the sauerkraut well.

Vegetarian Reuben Buns

As he's not able to eat beef or pork anymore, I had to substitute fake pastrami.

While we were still in the USA, we bought from The Herbivorous Butcher in Minneapolis. (The rolls pictured with full slices)

Now, we buy from Coven Market in Hamilton, which is AMAZING.

(The rolls pictured with chopped up “meat”, which is a bit easier to eat!).

In other news, development and photography for More Than Poutine is coming along very well!

We have just a little more than 3 weeks left in the campaign, and we're working on our first stretch goal - adding more recipes. Be sure to check it out, back the campaign, and share it with your friends!

How to Make Reuben Buns

Here’s a pictorial overview - full recipe follows at the end of this post!

Make and Proof (Rise) Your Dough

Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very foamy.

In a large mixing bowl, combine flours, caraway seeds, and salt. Pour in yeast mixture, stir well to combine.

Dump the dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively - as I do - mix it in a stand mixer with a dough hook for 5 minutes or so!

You’re looking for the dough to come together into a smooth dough that’s ever so slightly sticky to the touch - but pulls cleanly away from the bowl, as pictured.

If it’s too dry, add a very small amount of water - only a teaspoon or two at a time. If too wet, add just a Tablespoon or so over flour at a time.

Once the dough is fully kneaded, place in a greased bowl, cover with plastic wrap and allow to rise in a warm place for one hour, or until doubled in size.

While the dough is rising, I like to prepare the filling ingredients - shredding the cheese, draining the sauerkraut, and chopping the meat/meat substitute, if you're chopping it.

Assemble Your Reuben Buns

Once the dough has doubled in size, roll or press/stretch it out on a floured surface. Aim to make it a large rectangle, say 15 x 20″ or so.

Scatter half of the cheese across the rolled dough, avoiding the very edge of the rectangle.

Evenly layer corned beef over cheese, again avoiding the very edge. Scatter drained sauerkraut over meat, top with remaining cheese.

Starting with one of the shorter edges, tightly roll the dough up. Generously grease or spray a 9 x 13″ baking pan.

Using a very sharp knife, slice the roll into 6 even rounds.

Carefully place each roll into the pan, spacing them evenly.

Proof and Bake!

Cover pan with plastic wrap, allow to rise one more time – about an hour. While waiting for the buns to rise, heat oven to 375F.

Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.

Allow to cool for a few minutes, if you’re patient.

Serve hot, preferably with a drizzle of Thousand Island or Russian dressing! (Hey, the whole idea was themed around cinnamon buns, may as well continue that thought in serving them!)