October 12, 2020
Insanely soft and subtly sweet rolls, layered with rhubarb jam and finished with a delicious vanilla glaze. They’re a delightful twist on your standard cinnamon roll and make great use of seasonal fruit! Delicious rhubarb rolls!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
For the Dough
- 240 ml plant milk, at room temperature
- 60 g vegan butter melted
- 25 g caster sugar
- 1t quick yeast
- 400g plain flour
- 1/2t fine sea salt
For the Filling
- 150g fresh, chopped rhubarb
- 150g peeled, diced cooking apple
- 5 raspberries (for colour)
- 150g sugar
- ½ t vanilla extract
For the Glaze
- 260g icing sugar (aka confectioners sugar)
- 30g plant milk
- 1 t vanilla extract
To Make the Dough
- Combine the milk, butter, and sugar in a large bowl. The mixture should be around body temperature so dip your finger to test – if it feels cool, give it a super quick zap in the microwave or in a pan to warm it up slightly.
- Sprinkle the yeast over the surface and leave to bloom for one minute.
- Add the flour and salt, mix to combine until a sticky mess, cover, and leave for ten minutes to hydrate.
- Once ten minutes have passed, turn the dough out onto a clean work surface and knead for 5-10 minutes or until the dough is smooth and slightly less sticky.
- Place the dough in a large bowl, cover with a damp tea towel and leave to rest until doubled in size – around 1 hour 30 minutes.
- Meanwhile, make the filling.
To Make the Filling
- Place the prepared rhubarb, apple, sugar, and vanilla in a large saucepan and place over medium heat. Bring it to a simmer. Allow cooking for around 10-15 minutes, stirring often to make sure the filling isn’t sticking.
- When done, the apples and rhubarb should’ve lost their shape entirely and the mixture should resemble a loose jam.
- Allow the mixture to cool completely to room temperature and then place in the fridge to chill.
To Assemble the Rolls
- Grease a deep 20x27cm baking tin with vegan butter.
- Once the dough has proofed and doubled in size, turn out the bowl and place the dough on a clean work surface which has been lightly dusted with flour.
- Using a rolling pin, roll out the dough, pushing out any larger air bubbles, into a large 30x40cm rectangle.
- Spread a thin layer of the filling across the rectangle of dough, reserving at least half of the filling (if you spread too much on it’ll squeeze out the sides of the dough when rolled).
- Roll up the dough starting with one of the longer 40cm sides so you end up with a long rolled snake of dough. Use a sharp knife to slice the dough into 12 equal rolls.
- Arrange the dough in the prepared baking tin. Cover with a damp tea towel and leave to proof again for 30 minutes. Meanwhile, preheat the oven to 180c/350f (fan).
- Once proofed, bake the rolls for 25-30 minutes. Once baked, leave to cool until room temperature.
To Glaze the Rolls
- In a medium bowl or measuring jug, mix together all the glaze ingredients until smooth. Drizzle over the cooled rhubarb rolls and serve with the remaining rhubarb jam on the side.
Here are a few tricks for getting perfect rhubarb rolls!
This dough can be rather sticky, but don’t worry. Once you’ve mixed the ingredients together, just leave it to rest for 10 minutes. This gives the flour time to fully hydrate which helps to prevent the dough from becoming too sticky. Once you’ve kneaded the dough, it’s time for the first proof. Cover the dough with a damp tea towel and leave until it’s doubled in size – around 1.5 hours.
Make the Jam
The jam is super easy to make, just throw together the fruit and sugar in a large saucepan and bring to a simmer. You’re aiming for a jam without any chunks, so let it simmer until the apples and rhubarb have lost their shape completely. Once cooked, cool the jam to room temperature and then chill in the fridge.
Form the Rolls
Once the dough has proofed and the jam is lovely and chilled, transfer the dough to a lightly floured work surface and roll into a large rectangle. Spread some of the cooled jam onto the rectangle and roll-up. Divide the roll into 12 and arrange in a deep baking tray. Cover and allow to prove again for around 30 minutes.
Bake the Rolls
Once proofed, place in the oven at 180c and allow to bake for 25 to 30 minutes. The tops of the rolls should be golden brown and the jam should bubble out slightly. Remove from the oven and allow to cool fully before glazing and serving!
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Keywords: rhubarb rolls