Description
A sweet and comforting treat combining soft cinnamon rolls with the tartness of fresh rhubarb, perfect for breakfast or dessert.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 cup warm milk (110°F)
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp salt
- 1/3 cup unsalted butter, melted
- 2 cups chopped fresh rhubarb
- 1 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 cup unsalted butter, softened
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Dissolve the yeast in warm milk in a small bowl and let it become frothy (5–10 minutes).
- Combine flour, granulated sugar, salt, egg, melted butter, and yeast mixture in a large bowl.
- Knead the dough for 8–10 minutes until it’s soft and elastic.
- Cover the bowl, let the dough rise for 1 hour until it doubles in size.
- Roll out the dough into a large rectangle about 1/4 inch thick.
- Spread softened butter over the dough, sprinkle with brown sugar, cinnamon, nutmeg, and chopped rhubarb.
- Roll the dough tightly, cut into 12 rolls.
- Place in a greased 9×13-inch baking dish, cover, and let rise for 30 minutes.
- Preheat the oven to 350°F (175°C).
- Pour heavy cream evenly over the rolls.
- Bake for 30–35 minutes, until golden and bubbly.
- Mix powdered sugar, milk, and vanilla in a bowl to make glaze.
- Drizzle glaze over warm rolls before serving.
Notes
Best served warm; pairs well with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: rhubarb, cinnamon rolls, dessert, baking, sweet treat