Rhubarb Strawberry Sweet Rolls

Melt-in-your-mouth fluffy sweet rolls are stuffed with a sweet and tangy rhubarb strawberry filling for the ultimate twist on strawberry sweet rolls!

No ratings yet

Melt-in-your-mouth fluffy sweet rolls are stuffed with a sweet and tangy rhubarb strawberry filling for the ultimate twist on strawberry sweet rolls!

Prep Time 30

Cook Time 30

Rising Time 2

Total Time 3

Servings servings

Calories 338kcal

Ingredients

Sweet Rolls

1 cup (250g) warm milk (110F)
2-1/4 teaspoons (10g) active dry yeast
1/3 cup (80g) granulated sugar
3 large eggs, lightly beaten
1-1/2 teaspoons (10g) kosher salt
4-1/2 cups (600g) all-purpose flour (spooned and leveled)
2 tablespoons (30g) unsalted butter, softened

Rhubarb Strawberry Filling

1-1/2 cups fresh or frozen rhubarb, diced into 1/4-inch cubes
1-1/2 cups fresh or frozen strawberries, diced into 1/4-inch cubes
1/4 cup strawberry jam
1/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Vanilla Glaze

1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons 2% or skim milk

Instructions

Sweet Rolls

Place warm milk in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in milk and let stand 5 minutes until foamy.
Mix sugar, eggs, and salt into yeast mixture until smooth. Add 4 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
Add softened butter by the tablespoon while mixer is running or fold in by hand with a wooden spoon until butter is combined in the dough.
If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place at room temperature 1 to 1-1/2 hours until dough is doubled in size.

Rhubarb Strawberry Filling

Lightly grease a 9×13 inch baking dish. In a medium bowl, toss all filling ingredients together until combined. Set aside for a moment.
Punch risen dough down and turn onto a floured surface. Roll dough out into a 12×16 inch rectangle and spread fruit filling to within 1/2-inch of edges.
Tightly roll dough up and pinch at ends to seal. Cut into 12 even pieces and place rolls in prepared baking dish (this part will be a little messy - if any fruit squeezes out, stuff it back into rolls once in pan) Cover pan with plastic wrap and allow to rise at room temperature 30-45 minutes until rolls are puffy.
Preheat oven to 350F. Bake rolls at 350F 25-30 minutes until rolls are a light golden brown (you want to underbake them just a bit so they stay soft) Allow rolls to cool on a wire cooling rack 20 minutes before icing.

Vanilla Glaze

In a medium bowl, whisk powdered sugar, vanilla, and just enough milk to achieve a drizzling consistency. Spoon icing over slightly cooled rolls and allow to set 10 minutes before serving. Enjoy!

Notes

Storing Instructions

Sweet rolls are best if served the day they are baked.

Nutrition