Rhubarb Rolls
Soft, pillowy, and bursting with tangy-sweet flavor, these homemade Rhubarb Rolls are a delightful twist on classic cinnamon rolls. Featuring a luscious filling of caramelized rhubarb, spiced with hints of cinnamon and sweetened with brown sugar, each bite offers a perfect balance of tart and sweet. The rich yeast dough is kneaded to perfection, creating a tender base that’s rolled and baked until golden brown. Top these rolls with a light vanilla glaze for an added touch of indulgence, or enjoy them as-is for a naturally fruity treat. Perfect for a springtime brunch or a cozy breakfast, Rhubarb Rolls are a unique and crowd-pleasing way to showcase this vibrant seasonal ingredient. Ready in just under two hours, they’re worth every moment of effort! Keywords: Rhubarb Rolls, homemade rolls, rhubarb desserts, spring baking, yeast dough recipes.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1 cup Milk
- 0.25 cup Unsalted butter
- 1 large Egg
- 2 cups Rhubarb, diced
- 0.75 cup Brown sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar (optional, for glaze)
- 2 tablespoons Milk (optional, for glaze)
Instructions
In a small saucepan, heat the milk and butter over low heat until the butter melts. Remove from heat and allow to cool to lukewarm.
In a large mixing bowl, combine 2 cups of flour, granulated sugar, salt, and yeast.
Add the lukewarm milk mixture and the egg to the dry ingredients. Mix until combined.
Gradually add the remaining flour, 1/2 cup at a time, and knead until a soft dough forms (about 8-10 minutes). The dough should be smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
While the dough rises, prepare the rhubarb filling: in a medium saucepan, combine the diced rhubarb, brown sugar, cinnamon, and cornstarch. Cook over medium heat until the rhubarb softens and the mixture thickens, about 8-10 minutes. Stir in the vanilla extract and let it cool.
Once the dough has doubled in size, punch it down and roll it out on a floured surface into a 12x18-inch rectangle.
Spread the cooled rhubarb filling evenly over the dough, leaving a small border around the edges.
Starting with the long edge, tightly roll up the dough into a log. Pinch the seam to seal.
Using a sharp knife, cut the log into 12 even pieces and place them cut side up in a greased 9x13-inch baking dish.
Cover the rolls with a towel and let them rise again for about 30 minutes, until puffy.
Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.
Optional: To make the glaze, whisk together powdered sugar and milk until smooth. Drizzle over warm rolls before serving.
Nutrition Facts
Calories |
3620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2636 mg | 115% | |
| Total Carbohydrate | 738.1 g | 268% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 348.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 819 mg | 63% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
