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Rhubarb Rolls

Enjoy these buns as a sweet treat with cream cheese icing. Or you may want to try them without the icing served accompanied by your favorite cheese for a savory snack. Happy baking!


Chef notes:

This same dough works as a base for cinnamon buns.


Specialty equipment:

Stand mixer

Rolling pin

Muffin pan


Yield: 16 buns; 3 cups jam

Preparation time: 3 hours

Cook time: 2½ hours


Rhubarb Jam

1½ lb rhubarb, chopped

¾ cup water

⅓ cup honey

1 tsp fresh thyme, chopped

½ tsp salt

1 tbsp cornstarch + ½ tbsp water


Rolls

4 cups all-purpose flour

1½ tsp salt

3 tbsp sugar

2 tbsp olive oil

1 tbsp dry active yeast

1¾ cup warm water

2 cups rhubarb jam

1 egg, beaten


Cream Cheese Icing

9 oz cream cheese, room temperature

½ cup icing sugar

½ tsp vanilla

Pinch of salt


For the jam

  • Place all the ingredients, except the cornstarch and water, into a saucepot and simmer on low for about 1 hour. Stir occasionally to prevent burning.

  • In a small bowl make a slurry out of the cornstarch and water. Whisk this into the jam, while it is boiling, to thicken it.

  • Turn off the heat and let cool completely in the refrigerator.

For the rolls

  • Preheat the oven to 350°F.

  • In a large bowl mix the flour, sugar, and salt.

  • Prepare a standing mixer with the dough hook attachment and add the olive oil to the bowl.

  • Add the warm water to a measuring cup, add the yeast, and stir. Allow the yeast to melt completely, for about 1 minute, and add this to the bowl with the olive oil.

  • Turn the mixer on low speed and slowly add the flour mixture.

  • Once the flour is incorporated let the dough mix for approximately 10 minutes, until the dough feels soft and smooth.

  • Remove the dough from the mixer, form it into a ball, place it into a bowl sprayed with pan spray, and cover it with plastic wrap.

  • Let the dough proof in a warm place for 55 minutes, until it has doubled in size.

  • Prepare a muffin tin sprayed with pan spray.

  • Turn the dough out onto a lightly floured surface and roll it out into a large rectangle.

  • Spread the jam over three-quarters of the dough leaving the top edge without jam.

  • Beat the egg in a small bowl and using a pastry brush paint the top edge of the dough with the egg.

  • Starting at the bottom, roll the dough up into a large log, sealing it at the egg-washed edge.

  • Use a sharp knife to cut the log into 16 even-sized pieces and put the pieces into the muffin pan, cut side up.

  • Let the buns proof again for approximately 30 minutes in a warm place, until they have almost doubled in size.

  • Brush the tops lightly with beaten egg and bake the buns for 18–20 minutes, until they are golden brown.

  • Remove them from the oven and allow the buns to cool on the counter before icing them.

For the icing

  • In a mixing bowl, whisk together the cream cheese, icing sugar, vanilla, and salt until smooth.

  • When the buns have cooled ice them and enjoy!

©chefalisonbiebs

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