Raspberry Rhubarb Sweet Rolls

5 from 3 votes

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 yeast based sweet roll dough!

Course Breakfast & Brunch

Cuisine American

Keyword Raspberry Rhubarb Sweet Rolls, Rhubarb Sweet Rolls

Prep Time 2

Cook Time 25

Total Time 2 25

Servings

Calories 297kcal

Author Shelby Law Ruttan

Equipment

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:

2 tablespoons butter
1½ cups fresh or frozen rhubarb
1½ cups fresh or frozen raspberries
⅓ cup sugar

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.

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