Delicious Rhubarb Rolls with Sweet Lemon Glaze Recipe

ByMatteo Rossi
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Introduction

These delicious rhubarb rolls are a perfect blend of tart and sweet, wrapped in soft, fluffy dough. Topped with a bright lemon glaze, they’re ideal for breakfast, brunch, or an afternoon treat that will brighten your day.

The image shows a golden baking tray with six sweet rolls, each roll having a soft yellowish dough base shaped in spirals with red fruit filling visible in the layers, and topped with a shiny pink glaze that drips slightly down the sides. Below, a white square plate holds four of these rolls, with the glaze pooling a bit on the plate, highlighting the contrast between the glossy pink topping and the fluffy, light golden dough beneath. The scene is set on a white marbled surface with a silver fork resting beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup whole milk (can substitute with non-dairy milk)
  • 4 tablespoons unsalted butter (can use margarine or plant-based butter)
  • 2 teaspoons instant yeast (can substitute with active dry yeast)
  • 2 tablespoons granulated sugar
  • 1 large egg (applesauce works as a vegan replacement)
  • 1 teaspoon salt (cannot be effectively substituted)
  • 4 cups all-purpose flour (a gluten-free flour blend can be used)
  • 2 cups sliced rhubarb (can substitute with fresh strawberries or blueberries)
  • 1/2 cup granulated sugar (can reduce amount for less sweetness)
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch (can be replaced with tapioca starch)
  • 1 cup powdered sugar (can be adjusted for less sweetness)
  • 2 tablespoons lemon juice (for glaze; experiment with other flavors if desired)
  • 1 large egg wash (made from 1 beaten egg and 1 tbsp water, optional)

Instructions

  1. Step 1: Warm the milk and butter in a small saucepan over medium-low heat until warm. Whisk in the instant yeast and granulated sugar. Let sit for 5-10 minutes until bubbly.
  2. Step 2: In a stand mixer bowl, combine the yeast mixture with the egg, flour, and salt. Mix on low speed for about 5 minutes until smooth and elastic.
  3. Step 3: Transfer the dough to a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
  4. Step 4: In a saucepan, combine the sliced rhubarb, granulated sugar, lemon juice, and cornstarch. Cook for about 10 minutes, stirring, until thickened. Let cool slightly.
  5. Step 5: Punch down the risen dough and roll it out into a large 1/4-inch thick rectangle. Spread the rhubarb filling evenly over the dough.
  6. Step 6: Roll the dough tightly into a log, pinch the seams to seal, and cut into 12 equal pieces. Place the rolls in a greased baking pan.
  7. Step 7: Cover the pan and let the rolls rise for 30-45 minutes until puffy.
  8. Step 8: Preheat the oven to 350°F (175°C). Optionally, brush the tops of the rolls with egg wash for a glossy finish.
  9. Step 9: Bake the rolls for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  10. Step 10: Mix powdered sugar and lemon juice until smooth to prepare the glaze.
  11. Step 11: Drizzle the glaze over the warm rolls once they come out of the oven.
  12. Step 12: Serve warm with your favorite coffee or tea and enjoy.

Tips & Variations

  • For a vegan version, substitute the egg with applesauce and use plant-based butter and non-dairy milk.
  • If preferred, replace rhubarb with strawberries or blueberries for a milder fruit flavor.
  • Reduce sugar in the filling and glaze to make the rolls less sweet.
  • Ensure the milk is warm but not hot to avoid killing the yeast during activation.
  • Try adding a teaspoon of cinnamon to the dough for a warm spice note.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 3 months. Reheat gently in a microwave or oven until warm before serving. The glaze may soften over time, so consider preparing fresh glaze when reheating.

How to Serve

The image shows a baking tray with six pink-glazed rolls, each roll having a golden brown base with a bright red swirl inside, topped with a smooth, shiny pink icing. Below the tray, there is a white square plate holding four of these rolls, separated to display their soft, fluffy yellow interiors and the vivid red swirl, all covered in the same pink glaze that looks creamy and slightly sticky. A silver fork rests beside the plate on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Just dissolve it in the warm milk with sugar and let it proof for 5-10 minutes until bubbly before adding to the other ingredients.

What if I don’t have rhubarb on hand?

You can easily substitute rhubarb with fresh strawberries or blueberries. The texture will be smoother, and the flavor will be sweeter but still delicious.

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Delicious Rhubarb Rolls with Sweet Lemon Glaze Recipe

★★★★★

4.4 from 119 reviews
  • Author: Matteo
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings 1x
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Description

These Delicious Rhubarb Rolls with a Sweet Lemon Glaze offer a delightful balance of tart rhubarb filling wrapped in a soft, fluffy yeast dough. Perfect for breakfast or a snack, these homemade rolls brighten your day with their fresh fruit flavor and tender texture.

Ingredients

Scale

Dough:

  • 1 cup Whole Milk (Can substitute with non-dairy milk)
  • 4 tablespoons Unsalted Butter (Can use margarine or plant-based butter)
  • 2 teaspoons Instant Yeast (Can substitute with active dry yeast)
  • 2 tablespoons Granulated Sugar
  • 1 large Egg (Applesauce works as a vegan replacement)
  • 1 teaspoon Salt (Cannot be effectively substituted)
  • 4 cups All-Purpose Flour (A gluten-free flour blend can be used)

Filling:

  • 2 cups Sliced Rhubarb (Can substitute with fresh strawberries or blueberries)
  • 1/2 cup Granulated Sugar (Can reduce amount for less sweetness)
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Cornstarch (Can be replaced with tapioca starch)

Glaze and Finishing:

  • 1 cup Powdered Sugar (Can be adjusted for less sweetness)
  • 2 tablespoons Lemon Juice (Experiment with other flavors if desired)
  • 1 large Egg Wash (Made from 1 beaten egg and 1 tbsp water)

Instructions

  1. Warm the Milk and Butter: In a small saucepan, gently heat 1 cup of whole milk and 4 tablespoons of unsalted butter over medium-low heat until warm. Whisk in 2 teaspoons of instant yeast and 2 tablespoons of granulated sugar. Allow the mixture to sit for 5-10 minutes until it becomes bubbly and yeast is activated.
  2. Prepare the Dough: In the bowl of a stand mixer, combine the warm yeast mixture with 1 large egg, 4 cups of all-purpose flour, and 1 teaspoon of salt. Mix with the dough hook attachment on low speed for about 5 minutes until the dough is smooth and elastic.
  3. Let the Dough Rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a damp cloth, and place it in a warm area. Let it rise for 1 to 1.5 hours or until it has doubled in size.
  4. Cook the Rhubarb Filling: In a saucepan, combine 2 cups of sliced rhubarb, 1/2 cup granulated sugar, 2 tablespoons lemon juice, and 2 tablespoons cornstarch. Cook over medium heat for about 10 minutes, stirring frequently until the mixture thickens. Remove from heat and let the filling cool slightly.
  5. Roll Out the Dough: Once the dough has risen, punch it down to release air. Roll it out on a floured surface into a large rectangle approximately 1/4 inch thick. Spread the slightly cooled rhubarb filling evenly over the dough.
  6. Shape the Rolls: Starting from one of the longer edges, tightly roll the dough into a log shape. Pinch the seams to seal and cut the log into 12 equal pieces. Place the rolls cut-side up in a greased baking pan, leaving a bit of space between them.
  7. Second Rise: Cover the baking pan with a clean cloth or plastic wrap. Let the rolls rise in a warm spot for 30-45 minutes, until they become puffy.
  8. Preheat the Oven: Preheat your oven to 350°F (175°C). Optionally, brush the tops of the rolls with the prepared egg wash (1 beaten egg mixed with 1 tablespoon of water) to help them develop a golden, shiny crust.
  9. Bake the Rolls: Place the pan in the preheated oven and bake the rolls for 25-30 minutes, or until they turn golden brown and a toothpick inserted in the center comes out clean.
  10. Prepare the Glaze: While the rolls bake, mix 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl until smooth and pourable.
  11. Glaze the Rolls: Once the rolls are baked and still warm, drizzle the lemon glaze evenly over the top to add a sweet and tangy finish.
  12. Serve and Enjoy: Serve the rhubarb rolls warm, ideally alongside a cup of coffee or tea, for a fresh and delightful treat.

Notes

  • You can substitute whole milk with any plant-based milk for a dairy-free version.
  • If using active dry yeast instead of instant yeast, dissolve it in warm liquid first and allow it to proof before mixing.
  • For a vegan version, replace the egg with unsweetened applesauce and use plant-based butter.
  • The rhubarb filling can be swapped out with other berries like strawberries or blueberries.
  • Adjust sugar levels in the filling and glaze according to taste preferences for sweetness.
  • Make sure the dough doesn’t rise too long during the second rise to avoid over-proofing.
  • Use gluten-free flour blends to make the rolls gluten-free, but texture may vary slightly.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Rhubarb rolls, sweet rolls, yeast rolls, lemon glaze, breakfast pastry, homemade rolls, spring baking

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