These delightful Rhubarb Rolls combine the tangy brightness of fresh rhubarb with tender, pillowy soft bread in a sweet treat that’s perfect for breakfast, brunch, or dessert. The tart rhubarb is balanced with brown sugar and warm spices, creating a filling that becomes jammy and delicious as it bakes. Each roll features a spiral of pink rhubarb filling wrapped in buttery yeast dough, then topped with a simple glaze that adds just the right amount of sweetness. These rolls capture the essence of spring and early summer when rhubarb is at its peak, transforming this often underappreciated ingredient into something truly special. The aroma of these rolls baking will fill your kitchen with the most wonderful scent of cinnamon, vanilla, and caramelized rhubarb.
Makes: 12 rolls
Prep Time: 2 hours (including rising time)
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
Ingredients
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1/2 cup warm milk (around 110°F)
- 1/4 cup warm water
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
For the Rhubarb Filling:
- 3 cups fresh rhubarb, diced small (about 1/4 inch pieces)
- 3/4 cup brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
- 3 tablespoons butter, softened
For the Glaze:
- 1 1/2 cups powdered sugar
- 3-4 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the Dough
In a large mixing bowl, combine the flour, granulated sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, warm water, melted butter, egg, and vanilla extract. Make sure the liquid mixture is not too hot, or it will kill the yeast. Pour the liquid ingredients into the dry ingredients and stir until a soft dough forms.
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should be soft and slightly tacky but not sticky. If it’s too sticky, add flour one tablespoon at a time. If it’s too dry, add water one teaspoon at a time.
First Rise
Place the kneaded dough in a greased bowl, turning it once to coat all sides with oil. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Prepare the Filling
While the dough is rising, prepare the rhubarb filling. Wash and trim the rhubarb, removing any leaves and tough ends. Cut the stalks into small dice, about 1/4 inch pieces. In a medium bowl, combine the diced rhubarb, brown sugar, flour, cinnamon, ginger, and salt. Mix well and set aside. The flour will help absorb some of the juices that the rhubarb releases during baking.
Roll Out the Dough
Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a rectangle about 12 by 18 inches. The dough should be about 1/4 inch thick.
Add the Filling
Spread the softened butter evenly over the rolled-out dough, leaving a 1-inch border along one long edge. Sprinkle the rhubarb mixture evenly over the buttered dough, pressing it gently into the surface so it sticks.
Form the Rolls
Starting from the long edge opposite the clean border, tightly roll up the dough into a log. Pinch the seam closed and place it seam-side down. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1.5 inches wide.
Second Rise
Arrange the cut rolls in a greased 9×13 inch baking dish, leaving a little space between each roll for expansion. Cover with a damp towel and let them rise for 30-45 minutes, until they’re puffy and touching each other.
Bake the Rolls
Preheat your oven to 375°F. Bake the rolls for 22-25 minutes, until they’re golden brown on top and sound hollow when tapped. The internal temperature should reach 190°F. Some of the rhubarb juices may bubble out during baking, which is normal.
Make the Glaze
While the rolls are baking, whisk together the powdered sugar, milk, vanilla extract, and salt in a medium bowl. Start with 3 tablespoons of milk and add more if needed to reach your desired consistency. The glaze should be thick enough to coat the rolls but thin enough to drizzle.
Glaze and Serve
Let the rolls cool in the pan for 10 minutes, then drizzle the glaze over the warm rolls. The glaze will set as it cools but will still be soft and sweet.
Serving Suggestions
These Rhubarb Rolls are perfect served warm for breakfast or brunch alongside coffee or tea. They also make a lovely dessert served with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special touch, serve with fresh strawberries, which pair beautifully with rhubarb.
Storage Tips
Store leftover rolls covered at room temperature for up to 3 days. They can be gently rewarmed in a 300°F oven for 5-10 minutes. The rolls freeze well before glazing – wrap individually and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
Recipe Notes
Choose firm, crisp rhubarb stalks with bright color. Avoid any that are wilted or have brown spots. Only use the stalks – rhubarb leaves are toxic and should never be eaten.
The dough should be soft and pliable. If your kitchen is cold, the rising times may be longer. You can speed up rising by placing the bowl in a warm (not hot) oven with just the light on.
When cutting the rolls, use a sawing motion with a sharp knife rather than pressing straight down, which can compress the rolls and make them lopsided.
If you don’t have fresh rhubarb, you can use frozen rhubarb. Thaw it completely and drain excess liquid before using, though the texture may be slightly softer.
For extra flavor, you can add 1/4 teaspoon of orange or lemon zest to the filling, or substitute half the rhubarb with diced strawberries for a classic combination.
