Raspberry Rhubarb Sweet Rolls made with a raspberry and rhubarb sauce cooked down with a little sugar and thickened into a very delicious filling for this sweet roll dough! This could be a great brunch item or even dessert for your family table!
One of my favorite summertime treats is rhubarb. I’m sure that is pretty obvious from several posts I have written in the past. If you aren’t a regular reader here but you love rhubarb, you will want to check out some of my other rhubarb recipes!
Grumpy’s favorite fruit is the raspberry. My mom would always be sure to send me home with a few pints of fresh picked raspberries from their garden when I would visit because she knows how much he loves them! For this weeks share, I decided to combine the two and make a sauce. I then used it as a filling for my sweet rolls. I love how moist and delicious these rolls turned out!
When we first moved to the Capitol region, I went on a search for all the local markets. I have always loved shopping at them as well as stopping at local farm stands. My parents are vendor’s at the local farmer’s market back home and I love being able to support people who make a living like my Dad and Mom do. While I miss getting my home grown produce from my parents, I do love places like the Troy Waterfront Farmer’s Market, browsing the pasta stand, the wine vendors, fresh fruit and vegetable tables and especially the bakery table! I’ve been known to buy some local cheese, an iced coffee, and even an occasional cronut while at the market and sit under the trees to enjoy a little bit of all of it!
For this recipe I used rhubarb and raspberries that I had in my freezer. You can use fresh if you have it on hand, it doesn’t make a difference when making the sauce as fresh will still release juices when cooking. Fresh or frozen, the rhubarb you use should be chopped into small pieces to help it break down when cooking. The sauce can also be made ahead of time and stored in the refrigerator up to 1 week. What you don’t use in the rolls is great as a topping for your hot oatmeal, on pancakes, or even just spread on a slice of toast!
Be sure to check out all the other Sunday Supper Farm Stand Favorites after the recipe!
In large mixing bowl combine 1-1/2 cups of the flour, sugar, salt and yeast. Form a hole in the center of the flour mixture. Warm the almond milk in the microwave about 30-40 seconds, or until lukewarm to the touch. Whisk egg into the milk mixture and pour into the hole you created in the flour mixture. Stir until well combined. Gradually add remaining flour 1-1/2 cups until dough becomes soft and pliable. Knead dough 5-10 minutes, using remaining 1/4 cup of flour to work into dough if needed while kneading. Place dough aside in glass bowl that has been sprayed with cooking spray. Set in warm, draft free spot, cover with a kitchen towel and let rise until doubled in size.
To make the filling place the butter, rhubarb, rasberries, and sugar in heavy bottomed sauce pan. Bring to a slow simmer and simmer until rhubarb mixture begins to thicken. Turn off heat and set aside to cool.
Punch dough to deflate and turn out onto lightly floured board. Roll out dough into a large rectangle (about 10 x 14). Spread about 1 cup of cooled raspberry rhubarb sauce over dough, leaving about 1 inch around all edges. Be careful not to spread too much filling over dough as it will seep out when rolling up.
Roll the dough up tightly from the long end. Cut into 12 rolls and place in 9x13 baking dish (glass is preferred). Let rise about 1 hour or until doubled in size. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Do not overbake.
Remove from oven and let cool about 10 minutes. You can make your glaze while the rolls are cooling. Stir together the melted butter, 1-1/2 cups of the powdered sugar, vanilla, salt and almond milk until smooth. Add remaining powdered sugar and stir until smooth adding more powdered sugar or milk as needed to bring frosting to spreading consistency.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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