Rhubarb Streusel Rolls

These rhubarb rolls combine an easy streusel recipe with a healthy rhubarb compote to create one amazing rhubarb breakfast recipe! Make it the night before for an easy breakfast treat.

How do we feel about rhubarb? I created these rhubarb streusel rolls because I LOVE rhubarb. Not to mention the fact that I have a wonderfully resilient, giant rhubarb plant right outside my back door that I have to do literally ZERO maintenance on and it keeps coming back, bountiful as ever, year after year.

Rhubarb is basically the prom queen of all summer produce. She’s a little tart and sassy up front, and even has some poisonous elements, but get on her good side, boil her down and she’s suddenly the sweetest friend you could hope for.

But seriously, rhubarb leaves are poisonous!

You can find Barb in a variety of dishes; from savory to sweet, breakfast or dinner. I have been experimenting with rhubarb in savory dishes, but I don’t have anything ready to be shared with you yet. I currently only have a few other rhubarb recipes on my site, including my famous double streusel strawberry rhubarb muffins! I’ve been meaning to redo the photos for that recipe, but I keep eating the muffins before I can snap photos. I mean, we. WE keep eating the muffins….

So, these rolls were made out of my desire to make something with rhubarb OTHER than muffins.

Cinnamon rolls are one of our favourite decadent breakfasts! Although the boys definitely prefer the kind with mounds of fluffy cream cheese icing, they didn’t complain when I served them one of these ruby rolls! Stuffed with a saucy rhubarb compote and a healthier streusel filling, these rhubarb streusel rolls are a wonderful change-up from the usual.

Oh, and I should mention that it’s all refined sugar-free! Except for the glaze, since there just isn’t a great substitute for powdered sugar! I used honey in both the compote and the dough, and coconut sugar in the streusel. So I say we call this a healthy rhubarb recipe!

On that note, a few questions answered:

Is eating rhubarb good for you?

Rhubarb is actually a vegetable, although we often treat it as a fruit when we combine it in baked goods. Rhubarb doesn’t have a ton of nutrients to speak of, but it does contain a lot of vitamin K and a fair bit of vitamin C! It’s also a great source of fiber!

Can you make the compote using frozen rhubarb?

Absolutely! You can make it with fresh or frozen rhubarb. If using frozen, you might find the compote requires a touch more cornstarch due to the higher moisture content. So if you have your own rhubarb plant, grab your knife and take out some aggression by hacking away a few stalks so you can chop it, freeze it and stockpile it over the winter!

How long does it take to make rhubarb streusel rolls?

This recipe does take some dedication, as the dough will need two separate rises. I recommend starting the recipe in the evening or afternoon before the morning that you want to serve the buns! If you haven’t worked with yeast much, don’t be intimidated. It’s super easy! I’ve even got a handy video to show you all of the steps!

After about 25 minutes of bake time, the rolls come out of the oven so soft and fluffy, with a warm and gooey, sweet streusel-y center. Top it all off with simple glaze made from a bit of leftover rhubarb sauce and some powdered sugar. Yummers!

In need of some more overnight breakfast inspiration? You’ve got to check out this other recipe from my breakfast line-up:

Nutella Pear French Toast Bake

And with all that rhubarb-stalk hacking, you’ll need a few more uses for it!

ROASTED Strawberry-Rhubarb No Churn Ice Cream

Double Streusel Strawberry-Rhubarb Muffins

My friend Kendra over at Joy In Our Home also has a WICKED good rhubarb brownie recipe!

If you’re celebrating Memorial Day today, I hope you have good weather and good company.

For my Canadian readers, happy Monday?

Rhubarb Streusel Rolls

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5 from 13 reviews

• Author: Katherine | Love In My Oven
• Total Time: 3 hours
• Yield: 12 rolls 1x

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Description

These rhubarb rolls combine an easy streusel recipe with a healthy rhubarb compote to create one amazing rhubarb breakfast recipe! Make it the night before for an easy breakfast treat.

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Ingredients

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Rolls

• 1/3 cup unsalted butter, cubed
• 1 cup whole milk**
• 1 packet active dry yeast (2 1/2 tsp)
• 1 egg, whisked
• 2 tbsp honey (sub maple or agave syrup)
• 1/2 tsp salt
• 3 1/2 cups all-purpose flour***

Rhuarb Compote

• 3 cups chopped rhubarb (fresh or frozen)*
• 1/2 cup honey (sub maple or agave syrup)
• 2 tsp fresh lemon juice
• 1 tbsp cornstarch

Streusel

• 2 tbsp butter, cubed
• 1/2 cup rolled oats
• 1/2 cup coconut sugar, packed (sub brown sugar)
• 2 tbsp all-purpose flour

Rhubarb Glaze

• 1/4 cup reserved rhubarb compote
• 1/2 cup powdered sugar
• squeeze of fresh lemon (about 2 tsp)
• 1 tbsp whole milk

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Instructions

1. Prepare the dough. In a medium saucepan over medium-high heat, melt the butter. Once melted, slowly pour in the milk, and stir to combine. Once the mixture is heated through and hot to the touch. remove from heat.
2. In the bowl of stand mixer fitted with the dough attachment, or in a large mixing bowl, pour in the warm butter and milk mixture. Sprinkle the yeast over top and give it a stir to combine. Allow it to sit for 5 minutes or until foamy “proofing the yeast”.  Add the egg, honey, salt and flour. Turn the mixer on low until all of the ingredients are combined and a ball begins to form, then turn it to medium/high and run it for 5-6 more minutes. If not using a stand mixer, stir the mixture with a large wooden spoon until combined, then knead by hand on a lightly floured surface for 4-5 minutes. Transfer the dough to a large bowl, cover and allow it to rise in a warm environment for 1 1/2 – 2 hours, or until doubled in size.
3. Prepare the rhubarb compote. In a medium size saucepan over medium heat, combine the chopped rhubarb, honey, lemon juice and cornstarch. Heat the mixture to boiling, stirring occasionally. Once the mixture is boiling, turn it to low and allow it to simmer until thickened, about 10 minutes. Use the back of your spoon to break up the larger pieces. Remove the compote from heat and transfer it to another bowl, then place in the fridge until ready to use, or about 1 hour.
4. Prepare the streusel. In a medium sized mixing bowl, combine the cubed butter, rolled oats, coconut sugar, flour and cinnamon. Use a pastry cutter or a fork to cut up the mixture until it forms pea-like crumbs. Set aside.
5. Once the dough has completed the first rise, lightly dust a work surface with flour and empty the dough onto the work surface. Using a floured rolling pin, roll out the dough into a 12×18 rectangle (I use my measuring tape)! Remove the filling from the fridge, and reserving 1/2 cup, apply the filling all over the dough, leaving about 1 inch on all sides. Scatter the streusel evenly across the dough and on top of the filling. Roll up the dough tightly on the long edge into an 18″ log. There might be a bit of spillage, but that’s ok. Cut the log into 12 equal pieces and place the pieces, cut side up, into a greased cast iron skillet or 9×13″ pan. Cover the pan tightly with saran wrap or aluminum foil. Place in a warm environment for a second rise, about 1-2 hours (or overnight – see notes)*.
6. Prepare the glaze. In a small mixing bowl, combine the reserved rhubarb compote, powdered sugar and a squeeze of lemon. Whisk to combine, then add 1 tbsp of whole milk to thin it out. If you’d like it thicker, add a bit more powdered sugar, or a bit more milk to thin it out more.
7. Preheat the oven to 350 F. Once the rolls are nice and puffy, remove the saran wrap or aluminum foil and place in the oven for 25-30 minutes or until lightly browned. Check the rolls after 15 minutes, and if the tops are becoming too brown, cover the pan lightly with aluminum foil for the remaining cook time.
8. Remove the rolls from the oven, and smother them with glaze. Serve immediately!

Leftover rolls can be kept in the fridge, in an airtight container for 3-4 days.

Notes

*If using frozen rhubarb, you may find you need to add about 1 tsp more of cornstarch to thicken it up enough.

**I highly recommend using whole milk. You could also use 2% but I would not use anything lighter.

***The dough should pull away from the sides of the bowl. If it doesn’t, add a touch more flour, 1 tbsp. at a time.

****Overnight: To make these ahead of time, place in the fridge, covered tightly after step 5. In the morning, remove the rolls from the fridge and allow them to rise for about 1-2 hours in a warm environment, before proceeding with step 6.

• Prep Time: 30-40 minutes
• Cook Time: 25-30 minutes

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