Irresistibly Sweet Rhubarb Rolls with Tangy Glaze

Enjoy these delightful Rhubarb Rolls, blending sweet yeasted dough with tangy rhubarb filling, topped with a vibrant pink glaze.

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Prep Time 1 30

Cook Time 30

Rising Time 45

Total Time 2 45

Servings: 12 rolls

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 cup whole milk can use non-dairy milk
4 tablespoons unsalted butter can use margarine or coconut oil
2 teaspoons instant yeast or active dry yeast with adjusted proofing time
2 tablespoons granulated sugar
1 large egg or flax egg for vegan option
1 teaspoon salt
4 cups all-purpose flour or gluten-free flour blend

For the Filling

2 cups sliced rhubarb or other tart fruits
1 cup granulated sugar
2 tablespoons lemon juice essential for flavor
2 tablespoons cornstarch can substitute with all-purpose flour

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice for flavor

Equipment

small saucepan
large mixing bowl
stand mixer
dough hook
9x13-inch baking pan

Method

Step-by-Step Instructions

Gently heat milk and butter until warm, combine with yeast and sugar, letting sit until bubbly.
Mix in beaten egg, flour, and salt; knead until smooth and let rise until doubled.
Cook rhubarb filling ingredients until thickened, then cool and reserve some for the glaze.
Roll out dough, spread filling, roll tightly, slice, and let rise again in a greased pan.
Bake rolls and cool slightly before preparing glaze.
Drizzle glaze over warm rolls and serve immediately.

Nutrition

Serving: 1rollCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

These rolls are perfect for spring gatherings or as a cozy breakfast, balancing sweetness with tartness beautifully.

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