Rhubarb Sweet Rolls
Updated: Mar 17
You’ll love these fluffy, warm, and gooey yeasted rolls swirled with tart homemade rhubarb filling and topped with a sweet vanilla glaze. The sweetened dough helps balance out the tanginess of the rhubarb, creating a springtime take on a classic cinnamon roll. These delightfully delicious rolls are perfect as a morning starter, but are sweet enough that they could be served for dessert as well. Sure, they’re a little messy, but so is life. They’re so worth it.
Makes 12 rolls
¾ cup warm water
½ cup sweetened condensed milk
¼ cup unsalted butter, melted
2 Tbsp granulated sugar
1 large egg
3½ cups all-purpose flour
2 packages instant yeast
1 tsp salt
1 lb rhubarb, chopped
¾ cup granulated sugar
2 Tbsp fresh lemon juice
¼ cup water
2 tsp cornstarch
1 large egg, beaten
1 Tbsp whole milk
1 Tbsp butter, melted
½ tsp pure vanilla extract
1 cup confectioners’ sugar
1-2 Tbsp whole milk
In a small bowl, whisk together the water, condensed milk, butter, sugar, and egg until combined.
In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, yeast, and salt and mix on low speed until combined. Gradually add the water mixture and mix until the dough is soft, smooth, and combined, about 4-5 minutes.
Turn the dough out onto a floured surface and knead into a ball. Place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour.
Combine the rhubarb, sugar, lemon juice, water, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the rhubarb completely breaks down and the mixture turns into a jam-like consistency, about 10 minutes.
Crush any remaining chunks of rhubarb with a spoon, or puree until completely smooth with an immersion blender. Set the filling aside to cool.
Turn the risen dough out onto a lightly floured surface. Roll the dough out into a rectangle about 12x18-inches. Spread the rhubarb filling evenly over the dough, leaving a 1-inch border around the edges.
Starting with the long edge furthest from you, roll the dough towards you, moving your fingers evenly back and forth along the dough, until it is tightly coiled into a log with the seam down.
Use a bench scraper or a sharp knife to cut the log into 12 even rolls, and place the rolls cut side up into a greased 9x12-inch baking pan. Cover the pan loosely with plastic wrap and allow the rolls to rise at room temperature until slightly risen and puffy, about 30-45 minutes.
Preheat the oven to 350°F. Beat the remaining egg with 1 tablespoon of milk. Once the rolls are risen, brush the egg wash evenly over them.
Bake the rolls for 25-30 minutes, or until golden brown and bubbling. Let the rolls cool in pan for 10 minutes, and then turn out onto a wire rack and cool 5 more minutes. Turn the rolls right side up onto a baking sheet.
In a small bowl, whisk together all the glaze ingredients until the smooth and the desired consistency is achieved.
Spread the glaze over the warm rolls and serve warm or at room temperature.