Rhubarb Rolls

Nutriscore Rating: 58/100

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.

Recipe Information

• Prep Time: 30 min
• Cook Time: 25 min
• Total Time: 55 min
• Servings: 12 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

13 steps

1. 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.

2. In a large mixing bowl, combine 2 cups of flour, granulated sugar, salt, and yeast.

3. Add the lukewarm milk mixture and the egg to the dry ingredients. Mix until combined.

4. 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.

5. 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.

6. 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.

7. Once the dough has doubled in size, punch it down and roll it out on a floured surface into a 12x18-inch rectangle.

8. Spread the cooled rhubarb filling evenly over the dough, leaving a small border around the edges.

9. Starting with the long edge, tightly roll up the dough into a log. Pinch the seam to seal.

10. Using a sharp knife, cut the log into 12 even pieces and place them cut side up in a greased 9x13-inch baking dish.

11. Cover the rolls with a towel and let them rise again for about 30 minutes, until puffy.

12. Preheat the oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown.

13. Optional: To make the glaze, whisk together powdered sugar and milk until smooth. Drizzle over warm rolls before serving.

Nutrition Facts

1 serving (1595.8g)

Calories		4180
% Daily Value*
Total Fat		67.1 g	86%
	Saturated Fat	38.5 g	192%
	Polyunsaturated Fat	0.0 g
Cholesterol		342 mg	114%
Sodium		2202 mg	96%
Total Carbohydrate		822.5 g	299%
	Dietary Fiber	21.8 g	78%
	Total Sugars	421.4 g
Protein		72.8 g	146%
Vitamin D		5.3 mcg	27%
Calcium		882 mg	68%
Iron		24.9 mg	138%
Potassium		2360 mg	50%

*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.

Source of Calories

Fat: 603 cal (14.4%%)

Protein: 291 cal (7.0%%)

Carbs: 3290 cal (78.6%%)