Rhubarb Rolls

rhubarb rolls header

Insanely soft and subtly sweet, these rolls are layered with rhubarb jam and finished with a creamy vanilla glaze. They’re a great twist on standard cinnamon rolls and make great use of seasonal fruit!



  • 1 cup (240 ml) plant milk, at room temperature
  • 4 1/4 Tbsp (60 g) vegan butter, melted
  • 2 Tbsp (25 g) caster sugar or granulated sugar
  • 1 tsp quick-rising dry yeast
  • 3 1/4 cups (400 g) plain all-purpose flour
  • 1/2 tsp fine sea salt


  • 1 1/4 cups (150 g) chopped fresh rhubarb
  • 1 1/4 cups (150 g) peeled and diced cooking apples, such as Granny Smith
  • 5 raspberries (for colour)
  • 3/4 cup (150 g) granulated sugar
  • ½ tsp vanilla extract


  • 2 1/8 cups (260 g) icing sugar (aka confectioners sugar)
  • 2 Tbsp (30 ml) plant milk
  • 1 tsp vanilla extract


To Make The Dough

  1. 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.
  2. Sprinkle the yeast over the surface and leave to bloom for one minute.
  3. Add the flour and salt, and mix until it forms a sticky mess. Cover and leave for to hydrate for 10 minutes.
  4. Turn the dough out onto a clean work surface and knead until the dough is smooth and slightly less sticky, 5-10 minutes.
  5. Place the dough in a large bowl, cover with a damp tea towel and leave to rest at room temperature until doubled in size – around 1 hour 30 minutes.
  6. Meanwhile, make the filling.

To Make the Filling

  1. Place the prepared rhubarb, apple, sugar, and vanilla in a large saucepan and place over medium heat. Bring it to a simmer and allow it cook for 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.
  2. Allow the mixture to cool to room temperature and then place in the fridge to chill.

To Assemble the Rolls

  1. Grease a deep 9-inch square (or 20 x 27 cm) baking tin with vegan butter.
  2. Once the dough has proofed and doubled in size, turn the dough onto a clean work surface which has been lightly dusted with flour.
  3. Using a rolling pin, roll out the dough, pushing out any larger air bubbles, into a large rectangle about 12 x 16 inches (30 x 40 cm).
  4. 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 when rolled).
  5. Roll up the dough starting with one of the longer 16-inch (40-cm) sides so you end up with a long rolled cylinder of dough. Use a sharp knife to slice the dough into 12 equal rolls.
  6. Arrange the rolls in the prepared baking tin. Cover with a damp tea towel and leave to proof again for 30 to 40 minutes. Meanwhile, preheat the oven to 350ºF (180ºC with convection fan).
  7. Once proofed, bake the rolls for 25-30 minutes. Once baked, leave to cool until room temperature.

To Glaze the Rolls

  1. 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!

First Proof

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.

rhubarb cinnamon roll doughrhubarb roll dough

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.

rhubarb for roll fillingfilling for rhubarb cinnamon rolls

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.

rolling dough for rhubarb rollsrhubarb filling on cinnamon roll doughrhubarb filling on cinnamon roll dough 1rhubarb cinnamon rolls in tray

Bake the Rolls

Once proofed, place in the oven at 350ºF (180ºC) 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!

glazing on rhubarb cinnamon rollsvegan rhubarb rolls


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