Rhubarb rolls are a spectacular seasonal treat that perfectly balances the tartness of fresh spring rhubarb with a sweet, pillowy dough. These rolls are an excellent alternative to classic cinnamon rolls, offering a bright and tangy flavor profile that is sure to impress your family and friends during brunch or as a dessert.
Why You Will Love This Recipe
You will love these rhubarb rolls because they celebrate the unique flavor of one of spring’s best harvests. The combination of the soft, buttery brioche-style dough and the jammy, tart rhubarb filling creates a sophisticated taste that isn’t overly sweet. Plus, the vibrant pink hue of the rhubarb makes these rolls look as beautiful as they taste, making them a centerpiece-worthy addition to any breakfast table.
Ingredients
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Warm milk
- Unsalted butter, melted
- Large egg
- Salt
- Fresh rhubarb, diced
- Brown sugar
- Ground cinnamon
- Powdered sugar
- Heavy cream or whole milk
- Vanilla extract
Step-by-Step Instructions
- In a large mixing bowl, combine the warm milk, a tablespoon of sugar, and the active dry yeast. Let it sit for about 5 to 10 minutes until it becomes frothy.
- Add the melted butter, egg, salt, and the remaining granulated sugar to the yeast mixture. Gradually stir in the flour until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, toss the diced rhubarb with brown sugar and cinnamon in a medium bowl. Set aside so the rhubarb can release some of its juices.
- Punch down the risen dough and roll it out on a floured surface into a large rectangle, roughly 12×18 inches.
- Spread the rhubarb mixture evenly over the dough, leaving a small border at the edges. Roll the dough up tightly starting from the long side.
- Cut the log into 12 even rolls using a sharp knife or unscented dental floss. Place the rolls in a greased 9×13 inch baking pan.
- Cover the pan and let the rolls rise for another 30-45 minutes. Meanwhile, preheat your oven to 350°F (175°C).
- Bake for 25-30 minutes, or until the rolls are golden brown and the rhubarb is bubbly.
- Whisk together the powdered sugar, vanilla extract, and cream to create a glaze. Drizzle the glaze over the rolls while they are still slightly warm.
Expert Tips / Pro Tips
For the best results, ensure your rhubarb is diced into small, uniform pieces (about 1/4 inch). This ensures that the rhubarb softens completely during the baking process and integrates well with the dough. Additionally, do not skip the second rise; this is what gives the rhubarb rolls their signature light and airy texture. If you find the rhubarb is too watery after sitting with the sugar, you can drain some of the excess liquid before spreading it on the dough to prevent the rolls from becoming soggy.
Variations & Substitutions
If you want to experiment with flavors, try adding a cup of diced strawberries to the filling to create strawberry rhubarb rolls. You can also swap the vanilla glaze for a cream cheese frosting for a richer finish. For those who enjoy a bit of crunch, adding chopped pecans or walnuts to the filling provides a lovely textural contrast. If fresh rhubarb isn’t in season, frozen rhubarb works well too—just be sure to thaw it and pat it dry before using.
Serving Suggestions
Rhubarb rolls are best served warm, shortly after the glaze has been applied. They pair wonderfully with a hot cup of coffee or a glass of cold milk. For a more decadent dessert presentation, serve a warm roll with a scoop of high-quality vanilla bean ice cream. They are also a fantastic addition to a spring holiday brunch spread alongside savory items like quiche or bacon.
Storage, Freezing & Reheating
Store any leftover rhubarb rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To freeze, wrap the unglazed rolls tightly in plastic wrap and aluminum foil; they will keep for up to 3 months. When you are ready to eat them, thaw overnight in the fridge. Reheat individual rolls in the microwave for 15-20 seconds or in a 300°F oven for 10 minutes to restore that “just-baked” softness.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 35mg |
| Sodium | 150mg |
| Total Carbohydrates | 52g |
| Dietary Fiber | 2g |
| Sugars | 24g |
| Protein | 5g |
FAQ
Can I use frozen rhubarb for these rolls?
Yes, you can use frozen rhubarb. Make sure to thaw it completely and pat it dry with paper towels to remove excess moisture before mixing it with the sugar and cinnamon.
Why did my rolls come out soggy?
Sogginess is usually caused by too much moisture in the rhubarb. If your rhubarb is very juicy, drain the excess liquid after mixing it with sugar, or try adding a teaspoon of cornstarch to the filling mixture to help thicken the juices.
Can I make the dough ahead of time?
Absolutely. You can prepare the dough and let it do its first rise in the refrigerator overnight. This slow cold ferment often results in a better flavor and makes the dough easier to handle the next morning.
Rhubarb Rolls
Ingredients
Method
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large bowl, whisk together flour, 2 tablespoons sugar, baking powder, and salt.
- Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs, then stir in milk until a soft dough forms.
- Roll the dough out on a floured surface into a 12×9 inch rectangle.
- Spread the chopped rhubarb over the dough, then sprinkle with 1 cup sugar and cinnamon.
- Roll up the dough tightly from the long side and cut into 12 equal slices.
- Place the slices in the prepared baking dish.
- In a small bowl, combine boiling water, 1/2 cup sugar, and 2 tablespoons butter; stir until sugar is dissolved and pour over the rolls.
- Bake for 35 minutes or until the rolls are golden brown and the sauce has thickened.