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!
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❤️ 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
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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.
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📖 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 says
You KNOW I've bookmarked this one for sure!
susan / The Wimpy Vegetarian says
Must. Make. These. !!!
Joy | The Joyful Foodie says
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 says
I recently discovered how wonderful raspberry and rhubarb are together. These sweet rolls would be a perfect addition to a summer brunch!
Liz says
Oh, my. These look AMAZING! Picture perfect sweet rolls!
Laura Dembowski says
It's so fun to play around with sweet rolls. They are always a favorite. And I am always up for some rhubarb!