Raspberry Rhubarb Rolls

Hi, friends! I know it has been a while since you’ve heard from me, and I apologize. As I’m sure you’re aware, life can get busy sometimes! Especially with a new little one around. Let me give you a recap on what I’ve been up to..

My husband and I bought a new home in December! It’s been pure joy to have the extra space, awe couldn’t be happier where we ended up. Also, having a two-car garage may just be my favorite feature of the entire house, but a backyard is a close second. We are working on fixing it up, albeit very slowly (houses are expensive!). Our happy dog now has the yard of his dreams, and now that the weather is getting warmer, it’s been a challenge to get him to even come back inside the house.

I started a new job in January! A week after we closed on our home, a new job opportunity presented itself and I went for it. Say hello to the new pastry chef for Halcyon Hotel in Cherry Creek! I am doing desserts and bread for the hotel restaurant called Local Jones, as well as all the banquet desserts. I’m working with a great team, my commute is much shorter than before, and I’m very happy I made the move. I have so much love for my old job and team there, but it was time to move on. 

Baby Frank has been consuming every second of free time I’ve had (in the best way possible). It’s been such a joy to watch him grow, learn, and just be. He’s a happy baby. He’s been sleeping through the night for the past few months now, and he crawling eeeeverywhere. We know that standing and walking is just around the corner. Our little family couldn’t be happier at the moment. Everyone keeps saying the time will go so quickly, and I know it will. I know that we are in the “good times” currently, and I’m just soaking it all in. 

That’s my recap! You can expect these posts to be a little less frequent than I used to be, but I’ll still be around! I always love the flavors of spring, so I wanted to give you a good one for those rhubarb lovers out there. Rhubarb and cream cheese go hand in hand, so naturally I had to put them into a breakfast roll. No cinnamon in this one, folks. I made a fruity raspberry rhubarb jam with a little citrus to make those flavors really pop. It’s been rolled into a sweet yeasted dough and topped with a cream cheese glazed with some of the reserved jam from the filling. Perfect for breakfast, brunch, or an afternoon snack! I hope you enjoy!

Raspberry Rhubarb Rolls

Yield 14 rolls

Dough

Dry active yeast 2 ¼ tsp

Milk 1 cup

Sugar ½ cup

Butter, softened 6 Tbsp.

Salt 1 tsp

Eggs 2

Flour 4 cups

Raspberry Rhubarb Jam

Rhubarb ¾ lb. (4-5 stalks)

Raspberry 1 cup

Sugar 1 cup

Lemon Juice 1 Tbsp.

Cream Cheese Glaze

Cream Cheese, room temp. 1 cup

Powdered sugar, sifted ¼ cup

Reserved Jam ½ cup

Salt ½ tsp

Vanilla ½ tsp

 

Directions:

First start by making the jam. Chop rhubarb into ½ inch pieces, and place in a medium sauce pan with raspberries, sugar, and lemon juice. Cook on medium heat while stirring frequently to avoid burning. Cook until fruit has broken down to a thick jam, about 20 minutes.

To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up. Combine sugar, flour, and salt in a bowl and set aside.Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg. Switch to the dough hook. Add remaining flour mixture and the second egg. Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined. Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large-greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes. Let this proof for 45 minutes. Dough should double in size.

Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. Spread ¾ of the jam over dough and leave ½” of the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.

The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.

Cut off 1 1/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again.Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.

Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.

While the rolls are baking, make the glaze. Combine all the ingredients in a mixer fitted with a paddle attachment and mix on low until it comes together. When rolls come out of the oven, spoon over filling and let it seep into each corner and crack. Let it cool, serve immediately or you can chill and reheat!

Raspberry Rhubarb Rolls

Saura Kline
Sweet rolls filled with raspberry rhubarb jam and a cream cheese frosting
Servings 14 roll

Ingredients
  

Dough

  • 2 1/4 tsp dry active yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 6 Tbsp. butter, softened
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Raspberry Rhubarb Jam

  • 3/4 lb. rhubarb (4-5 stalks)
  • 1 cup raspberries
  • 1 cup sugar
  • 1 Tbsp. Lemon Juice

Cream Cheese Glaze

  • 1 cup cream cheese, room temperature
  • 1/4 cup powdered sugar, sifted
  • 1/2 cup reserved jam
  • 1/2 tsp salt
  • 1/2 tsp vanilla

Instructions
 

  • First start by making the jam. Chop rhubarb into ½ inch pieces, and place in a medium sauce pan with raspberries, sugar, and lemon juice. Cook on medium heat while stirring frequently to avoid burning. Cook until fruit has broken down to a thick jam, about 20 minutes.
  • To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up. Combine sugar, flour, and salt in a bowl andset aside. Next, pour the yeast mixture in your mixing bowl and add half theflour. Mix on low with a paddle attachment. Add 1 egg. Switch to the dough hook. Add remaining flour mixture and the second egg. Dough should look dry.Once second egg is combined, start adding bits of the butter a little at a timeuntil thoroughly combined. Continue to knead with dough hook for 3 minutes thenremove from mixer and place in a large-greased bowl. Cover with a damp towel orplastic wrap and place somewhere warm with no drafts or breezes. Let this prooffor 45 minutes. Dough should double in size.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. Spread ¾ of the jam over dough and leave ½”of the sides clean. Next, starting from the bottom, roll as tightly as you canuntil it is all rolled up.
    The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.
  • Cut off 1 1/2“ pieces, you should get around 12-14. Place them in 2 cake pans, or on a cookie sheet to proof again. Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when youknow to bake.
  • Preheat oven to 350 degrees F (176 degrees C). Bake for about 20-25 minutes, or until golden brown on the sides.
  • While the rolls are baking, make the glaze. Combine all the ingredients in a mixer fitted with a paddle attachment and mix on low until itcomes together. When rolls come out of the oven, spoon over filling and let it seep into each corner and crack. Let it cool, serve immediately or you can chill and reheat!

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