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!
Jump to:
❤️ Why you'll love it
Rhubarb recipe: if you are a fan of rhubarb recipes, then you will love this sweet roll with the sweet and tangy fruit filling.
Versatile: this is a great recipe to serve for weekend brunch. It also is excellent to make into mini rolls and serve as part of a bridal party brunch.
Simple ingredients: made with easy to find ingredients, most already are likely in your pantry!
🥘 Ingredients
As an Amazon Associate I earn from qualifying purchases.
Milk: any kind of milk will work, diary or plant based.
Active dry yeast
Fresh or frozen rhubarb
Fresh or frozen raspberries
Vanilla
🔪 Instructions
For the sweet roll dough
- In a large bowl combine 1-½ 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 1-½ cups until dough becomes soft and pliable. Knead dough 5-10 minutes, using remaining ¼ 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, raspberries, and sugar in large saucepan. Bring to a slow simmer and cook until rhubarb mixture begins to thicken. Turn off heat and set aside to cool.
To assemble sweet rolls
- 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.
- Remove from oven and let cool 10 minutes.
Make the icing
- Make your icing while the rolls are cooling. Stir together the melted butter, 1-½ 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.
- Frost sweet rolls with icing.
🥄 Equipment
Mixing bowls
Glass measuring cup
Hand whisk
Wooden spoon
Large saucepan
Baking dish (9x13 oblong)
Wire rack
🥫Storage
Room temperature: store in an airtight container up to 5 days.
Freeze: store in a freezer-safe container up to 3 months.
Reheat: warm thawed sweet rolls in the microwave for 20-30 seconds, until soft and warmed through.
📖 Variations
- Substitute strawberries for the raspberries.
- Sprinkle a cup of white chocolate or dark chocolate chips over top of the sauce before rolling up the dough.
💭 Tips
- If using fresh rhubarb and raspberries, follow the same procedure for making the sauce.
- The sauce can also be made ahead of time and stored in the refrigerator up to 1 week.
- Leftover sauce is great as a topping for hot oatmeal, pancakes, or spread on a slice of toast.
📚 Related Recipes
Everyone loves these Bakery Style White Chocolate Raspberry Muffins.
Cheesecake fans will love this Rhubarb Cheesecake.
These Rhubarb Crumble Muffins have a delicious brown sugar crumb topping on a tender moist muffin!
This Low Carb Raspberry Almond Coffee Cake is another delicious breakfast or brunch recipe.
This fresh side dish of Ginger Lime Berries is a berry lover delight!
🍽 Serve with..
Serve warm Raspberry Rhubarb Sweet Rolls as part of a weekend brunch with a hot cup of coffee or tea.
Don't forget to check out my Amazon storefront for some of my favorite products!
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Raspberry Rhubarb Sweet Rolls
Equipment
- Glass measuring cup
As an Amazon Associate I earn from qualifying purchases.
Ingredients
For the Dough
- ⅔ cup warmed milk
- 1 package active dry yeast
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- 3¼ cups all purpose flour
For the Filling:
For the Icing:
- 2 tablespoons butter melted
- 2 cups powdered sugar
- ½ teaspoon vanilla
- pinch of salt
- 3-4 teaspoons milk
Instructions
For the sweet roll dough
- In a large bowl combine 1-½ cups of the flour, sugar, salt and yeast. Form a hole in the center of the flour mixture.
- Warm the 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 until dough becomes soft and pliable. (you may not need all of the flour, or you may need a little more depending on the wetness of the dough). Knead dough 5-10 minutes.
- 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, raspberries, and sugar in large saucepan. Bring to a slow simmer and cook until rhubarb mixture begins to thicken. Turn off heat and set aside to cool.
To assemble sweet rolls
- 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. Remove from oven and let cool 10 minutes.
Make the icing
- Stir together the melted butter, 1½ cups powdered sugar, vanilla, salt and 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.
- Frost sweet rolls with icing.
sarah
You KNOW I've bookmarked this one for sure!
susan / The Wimpy Vegetarian
Must. Make. These. !!!
Joy | The Joyful Foodie
What a great combination! I can imagine the tart filling is such a perfect pair for a sweet, sticky frosting with these rolls. Yum!
Sarah | Curious Cuisiniere
I recently discovered how wonderful raspberry and rhubarb are together. These sweet rolls would be a perfect addition to a summer brunch!
Liz
Oh, my. These look AMAZING! Picture perfect sweet rolls!
Laura Dembowski
It's so fun to play around with sweet rolls. They are always a favorite. And I am always up for some rhubarb!