Go Back

Raspberry Rhubarb Rolls

Saura Kline
Sweet rolls filled with raspberry rhubarb jam and a cream cheese frosting
Print Recipe Pin Recipe
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!