Indulge in the irresistible charm of Rhubarb Rolls, a delightful treat that perfectly balances sweet and tart flavors. These soft, fluffy rolls are swirled with a vibrant rhubarb filling, making them a perfect addition to breakfast, brunch, or as an afternoon pick-me-up. Get ready to fall in love with this unique and delicious bake!

Why You Will Love This Recipe

These Rhubarb Rolls are a showstopper for so many reasons! The bright, slightly tart flavor of rhubarb shines through, beautifully complemented by a sweet, buttery dough. They offer a delightful textural contrast with their soft, pillowy interior and a hint of crispiness on the edges. Plus, they’re surprisingly simple to make, allowing home bakers of all skill levels to create a truly impressive treat that’s both comforting and unique.

Ingredients

• 1 cup warm milk (105-115°F)
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 large egg, room temperature
• 4 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• For the Filling:
• 2 cups chopped fresh rhubarb (about 2-3 stalks)
• ½ cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. In a large bowl, combine the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until foamy.
2. Add the remaining sugar, egg, melted butter, and vanilla extract to the yeast mixture. Whisk to combine.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
6. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
7. While the dough is rising, prepare the filling. In a medium bowl, combine the chopped rhubarb, ½ cup sugar, 2 tablespoons flour, cinnamon, and lemon juice. Stir to coat the rhubarb evenly.
8. Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches.
9. Spread the rhubarb filling evenly over the dough, leaving a ½-inch border on one of the long sides.
10. Starting from the long side opposite the border, tightly roll up the dough. Pinch the seam to seal.
11. Cut the rolled dough into 12 equal slices.
12. Place the slices cut-side up in a greased 9×13 inch baking dish.
13. Cover the dish and let the rolls rise for another 30-45 minutes until puffy.
14. Preheat your oven to 375°F (190°C).
15. Bake for 20-25 minutes, or until golden brown.
16. While the rolls are baking, prepare the glaze. Whisk together the powdered sugar, 2 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Add more milk if needed to reach desired consistency.
17. Let the rolls cool slightly before drizzling with the glaze.

Expert Tips / Pro Tips

• Ensure your yeast is active by testing it in warm water with a pinch of sugar. If it doesn’t foam, it’s likely expired and won’t make your dough rise.
• Don’t overwork the dough when kneading. You want it to be smooth and elastic, but over-kneading can result in tough rolls.
• For a more intense rhubarb flavor, consider briefly pre-cooking the rhubarb with the sugar and flour mixture until slightly softened before spreading it on the dough. This also helps prevent the filling from becoming too watery.
• When cutting the rolls, use a sharp knife or dental floss for clean slices that will help them rise evenly.
• Allow the rolls to cool slightly before glazing for a neater finish. The glaze will set better on warm, not hot, rolls.

Variations & Substitutions

• Fruit Swap: If rhubarb isn’t in season or you prefer other flavors, try using chopped strawberries, raspberries, or a mix of berries for the filling.
• Spice It Up: Add a pinch of nutmeg or cardamom to the filling for an extra layer of warmth and complexity.
• Nutty Addition: Sprinkle a handful of chopped pecans or walnuts over the rhubarb filling before rolling for added crunch.
• Cream Cheese Glaze: For a richer topping, make a cream cheese glaze by creaming together softened cream cheese, powdered sugar, and a splash of milk or lemon juice.
• Vegan Option: Substitute the milk with plant-based milk (almond, soy, or oat) and use vegan butter. Ensure your egg substitute is suitable for baking.

Serving Suggestions

These Rhubarb Rolls are wonderfully versatile. Serve them warm for a delightful breakfast or brunch treat, perhaps alongside a cup of coffee or tea. They also make a fantastic afternoon snack, especially when paired with a cold glass of milk. For a more dessert-like experience, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage, Freezing & Reheating

• Storage: Store leftover Rhubarb Rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Freezing: To freeze, let the baked rolls cool completely. Wrap them individually in plastic wrap, then in foil or place in a freezer-safe bag. They can be frozen for up to 2-3 months.
• Reheating: To reheat, gently warm individual rolls in the microwave for 20-30 seconds, or in a low oven (300°F/150°C) for 5-10 minutes until warmed through. Frozen rolls can be reheated directly from frozen using the oven method.

Nutrition Information

Note: This is an estimated nutritional breakdown per serving and can vary based on specific ingredients and portion sizes.

FAQ

Can I use frozen rhubarb?

Yes, you can use frozen rhubarb. Thaw it completely and drain off any excess liquid before using it in the filling. You may need to adjust the amount of flour in the filling slightly if it seems too wet.

Why are my rolls not rising?

There could be a few reasons: your yeast may be expired, the milk might have been too hot or too cold (killing or not activating the yeast), or the rising environment was too cool. Ensure your yeast is fresh and the milk is lukewarm.

How do I prevent the filling from leaking out?

Make sure to leave a border around the edges of the dough when spreading the filling. Tightly roll the dough, and pinch the seam well to seal it. You can also dust the dough with a little extra flour before adding the filling to absorb some moisture.

Can I make the dough ahead of time?

Yes, after the first rise, you can punch down the dough, wrap it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature slightly before rolling and filling.

Rhubarb Rolls

Deliciously tart rhubarb filling nestled in sweet, soft rolls, perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American

Calories: 300350

Ingredients Method Notes

Ingredients

  

For the Dough

• 1 cup milk warm
• 0.25 cup granulated sugar
• 2.25 teaspoons active dry yeast
• 4 cups all-purpose flour plus more for dusting
• 0.5 teaspoon salt
• 0.33 cup unsalted butter melted

For the Rhubarb Filling

• 3 cups rhubarb chopped (about 1 pound)
• 0.75 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 1 tablespoon lemon juice

For the Glaze (Optional)

• 1 cup powdered sugar
• 2 tablespoons milk
• 0.5 teaspoon vanilla extract

Method

 

Instructions

1. For the dough: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together flour and salt. Add the yeast mixture and melted butter. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
4. For the filling: In a medium bowl, combine chopped rhubarb, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Mix well.
5. Punch down the risen dough and roll it out into a large rectangle (about 12×18 inches) on a lightly floured surface.
6. Spread the rhubarb filling evenly over the dough, leaving a small border around the edges.
7. Roll up the dough tightly, starting from one of the long sides. Slice the roll into 12 equal pieces.
8. Place the rolls cut-side up in a greased 9×13 inch baking dish. Cover and let rise for another 30 minutes.
9. Preheat oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until golden brown and the filling is bubbly.
10. For the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm rolls.

Notes

For a richer flavor, you can add a tablespoon of orange zest to the filling. Allow rolls to cool slightly before glazing.