Rhubarb Sweet Rolls Recipe

• Preparation Time: 2 hours (including dough rising)

• Cooking Time: 25 minutes

• Total Time: Approximately 2 hours 30 minutes

• Difficulty Level: Moderate

• Yield: 12 rolls

• Course: Breakfast, Brunch, Dessert

• Cuisine: American

Ingredients

For the Dough:

• 1 cup whole milk (warm, about 110°F)

• 2¼ tsp active dry yeast (1 packet)

• ⅓ cup granulated sugar

• 2 large eggs, room temperature

• 6 tbsp unsalted butter, melted

• 1 tsp salt

• 4 – 4½ cups all-purpose flour

For the Rhubarb Filling:

• 3 cups chopped rhubarb (fresh or frozen and thawed)

• ⅓ cup granulated sugar

• 2 tbsp brown sugar

• 1 tsp cinnamon

• 1 tsp vanilla extract

• 1 tbsp cornstarch

• Zest of 1 orange (optional but adds brightness)

For the Glaze:

• 1½ cups powdered sugar

• 2–3 tbsp milk or cream

• 1 tsp vanilla extract

• Pinch of salt

Preparation Instructions

Step 1: Activate the Yeast

In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk and sugar. Stir to dissolve, then sprinkle the active dry yeast over the top. Let it sit for about 5-10 minutes, or until it becomes frothy. This step is crucial for confirming that your yeast is active.

Step 2: Make the Dough

Add the eggs, melted butter, and salt to the yeast mixture. Mix until combined.

Gradually add in the flour, starting with 4 cups. Mix with a dough hook (or knead by hand) until the dough comes together and is smooth and slightly sticky. If needed, add more flour one tablespoon at a time.

Knead the dough for about 8-10 minutes until it becomes elastic and pulls away from the bowl sides.

Step 3: First Rise

Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.

Step 4: Prepare the Rhubarb Filling

While the dough is rising, prepare the filling.

In a saucepan, combine chopped rhubarb, granulated sugar, brown sugar, cinnamon, and orange zest (if using). Cook over medium heat, stirring occasionally, until the rhubarb starts to break down, about 8-10 minutes.

In a small bowl, mix cornstarch with 1 tablespoon of water to make a slurry. Stir into the rhubarb mixture and continue cooking for 2-3 minutes until thickened. Remove from heat, stir in vanilla extract, and allow to cool completely.

Tip: You can prepare this rhubarb compote a day in advance and store it in the refrigerator.

Step 5: Assemble the Rolls

After the dough has risen, turn it out onto a floured surface. Roll it into a large rectangle, roughly 16 x 12 inches.

Spread the cooled rhubarb filling evenly over the dough, leaving a small border around the edges. Starting from the long edge, roll the dough up tightly into a log.

Slice the log into 12 equal pieces using a serrated knife or unflavored dental floss for clean cuts.

Place the rolls into a greased 9×13-inch baking dish, spacing them slightly apart. Cover with a towel and let them rise again for about 30-45 minutes, until puffy.

Step 6: Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes, or until golden brown on top and cooked through.

If the tops brown too quickly, cover loosely with foil during the last 5–10 minutes of baking.

Step 7: Glaze and Serve

While the rolls are cooling slightly, whisk together the glaze ingredients: powdered sugar, vanilla, milk, and a pinch of salt. Adjust the consistency with more milk if needed.

Drizzle the glaze generously over the warm rolls and serve.

Tips & Tricks for Success

• Make Ahead: You can prepare the rolls the night before. After assembling and placing in the baking dish, cover and refrigerate overnight. Let them come to room temperature before baking in the morning.

• Vegan Option: Substitute dairy milk with almond or oat milk, and use plant-based butter and a flax egg for a vegan-friendly version.

• Flavor Variations: Try mixing strawberries or raspberries into the rhubarb filling for a fruity twist.

• Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4–5 days. Reheat before serving.

Serving Suggestions

These rhubarb sweet rolls are best enjoyed fresh from the oven with a cup of coffee or tea. They make a wonderful addition to a spring or summer brunch table and are perfect for holidays like Easter or Mother’s Day.

You can also serve them as a dessert topped with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Information (Per Roll, Approximate)

Note: These values are estimates and can vary depending on ingredients used.