Sticky Rhubarb Maple Pull-Apart Rolls

Why You’ll Love This Recipe

These pull-apart rolls are the perfect balance of flavors and textures. The sweet maple syrup and warm cinnamon blend seamlessly with the tangy rhubarb filling. The dough itself is soft and buttery, creating that melt-in-your-mouth experience. The nuts add a delightful crunch, and the maple glaze on top gives it an irresistible shine and extra sweetness. These rolls are ideal for any occasion, from a cozy morning treat to an impressive addition to your holiday spread.

Ingredients

• 4 cups all-purpose flour

• ¼ cup granulated sugar

• 1 packet (2 ¼ teaspoons) active dry yeast

• 1 teaspoon salt

• 1 cup whole milk, warmed

• ¼ cup unsalted butter, melted

• 2 large eggs

• 1 cup rhubarb, chopped

• ½ cup brown sugar

• ¼ cup maple syrup

• 1 teaspoon cinnamon

• ¼ teaspoon nutmeg

• ½ cup chopped pecans or walnuts (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large mixing bowl, combine 2 cups of flour, granulated sugar, yeast, and salt.

2. In a separate bowl, whisk together the warm milk, melted butter, and eggs. Gradually add this mixture to the flour mixture and stir until well combined.

3. Slowly incorporate the remaining flour, ½ cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.

4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

5. While the dough is rising, prepare the rhubarb filling. In a small saucepan, combine the chopped rhubarb, brown sugar, maple syrup, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens slightly. Remove from heat and let cool.

6. Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the rhubarb filling evenly over the dough, then sprinkle with chopped nuts if using.

7. Cut the dough into strips, then stack them on top of each other and cut into small squares. Place the squares in a greased baking dish, side by side, allowing a little space between them.

8. Cover the dish with a kitchen towel and let it rise for another 30-40 minutes until puffed up. Preheat the oven to 350°F (175°C).

9. Bake the rolls for 25-30 minutes, or until golden brown on top. Allow to cool slightly before drizzling with additional maple syrup if desired.

Servings and Timing

• Prep Time: 25 minutes

• Cooking Time: 30 minutes

• Total Time: 1 hour 55 minutes

• Servings: 12 servings

Variations

• Fruit Fillings: Swap out the rhubarb for other fruit fillings like strawberries, apples, or blueberries for a different twist.

• Nut Options: If you prefer a different type of nut, try using almonds, hazelnuts, or even macadamia nuts for a new flavor profile.

• Vegan Option: Replace the butter with dairy-free alternatives and use a plant-based milk to make this recipe vegan.

• Maple Glaze: For extra maple flavor, drizzle with a simple maple glaze made by combining powdered sugar, maple syrup, and a little milk.

Storage/Reheating

• Storage: Store any leftover rolls in an airtight container at room temperature for up to 2-3 days.

• Freezing: You can also freeze the rolls. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.

• Reheating: To reheat, place the rolls in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through. You can also microwave individual rolls for about 20-30 seconds.

FAQs

1. Can I use frozen rhubarb for this recipe?

Yes, frozen rhubarb can be used. Just thaw it and drain any excess water before using it in the filling.

2. Can I make these rolls ahead of time?

Yes, you can prepare the dough and filling the night before, and then assemble and bake them the next day.

3. Can I use a bread machine for this recipe?

Yes, you can use a bread machine to knead the dough, following the machine's instructions for dough preparation.

4. Can I substitute the maple syrup with honey or another sweetener?

You can substitute the maple syrup with honey, but the flavor will change slightly. You could also use agave syrup or a simple sugar syrup.

5. How do I know when the dough has risen enough?

The dough should double in size and feel light and airy when touched. If you press your finger into the dough, it should leave a slight indentation.

6. Can I skip the nuts in this recipe?

Yes, the nuts are optional and can be omitted if you prefer a nut-free version.

7. Can I make these rolls without yeast?

You can use baking powder as a substitute for yeast, but the texture and flavor will be different. The rolls won’t have the same rise and airy texture as those made with yeast.

8. Can I make these rolls gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the rest of the ingredients are also gluten-free.

9. How can I make the rolls extra sticky?

To make the rolls extra sticky, you can drizzle more maple syrup on top after baking, or even make a simple sticky glaze using maple syrup and butter.

10. Can I add cream cheese to the filling?

Yes, adding a bit of cream cheese to the filling will give it a creamy texture and a slight tang, complementing the rhubarb perfectly.

Conclusion

Sticky Rhubarb Maple Pull-Apart Rolls are the perfect combination of sweet and tangy, soft and sticky, with just the right amount of crunch. These rolls make an unforgettable breakfast, brunch, or dessert and are guaranteed to be a hit with family and friends. With easy-to-follow directions and the option to customize the filling or toppings, this recipe is sure to become a favorite in your baking repertoire.

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These Sticky Rhubarb Maple Pull-Apart Rolls combine the tartness of rhubarb with the sweetness of maple syrup, all wrapped in soft, buttery dough. Perfect for brunch or dessert, these rolls are a delightful treat with a tangy rhubarb filling and a decadent maple glaze.

• Author: Janet
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 55 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

4 cups all-purpose flour

¼ cup granulated sugar

1 packet (2 ¼ teaspoons) active dry yeast

1 teaspoon salt

1 cup whole milk, warmed

¼ cup unsalted butter, melted

2 large eggs

1 cup rhubarb, chopped

½ cup brown sugar

¼ cup maple syrup

1 teaspoon cinnamon

¼ teaspoon nutmeg

½ cup chopped pecans or walnuts (optional)

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Instructions

1. In a large mixing bowl, combine 2 cups of flour, granulated sugar, yeast, and salt.
2. In a separate bowl, whisk together the warm milk, melted butter, and eggs. Gradually add this mixture to the flour mixture and stir until well combined.
3. Slowly incorporate the remaining flour, ½ cup at a time, until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.
5. While the dough is rising, prepare the rhubarb filling. In a small saucepan, combine the chopped rhubarb, brown sugar, maple syrup, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes, stirring occasionally, until the rhubarb softens and the mixture thickens slightly. Remove from heat and let cool.
6. Once the dough has risen, punch it down and roll it out into a rectangle about ½ inch thick. Spread the rhubarb filling evenly over the dough, then sprinkle with chopped nuts if using.
7. Cut the dough into strips, then stack them on top of each other and cut into small squares. Place the squares in a greased baking dish, side by side, allowing a little space between them.
8. Cover the dish with a kitchen towel and let it rise for another 30-40 minutes until puffed up. Preheat the oven to 350°F (175°C).
9. Bake the rolls for 25-30 minutes, or until golden brown on top. Allow to cool slightly before drizzling with additional maple syrup if desired.

Notes

• To make the rolls extra sticky, drizzle more maple syrup on top after baking, or make a sticky glaze with maple syrup and butter.
• Frozen rhubarb can be used, but ensure it is thawed and drained of excess water.
• Make-ahead tip: Prepare dough and filling the night before, then assemble and bake the next day.
• To make this recipe vegan, use dairy-free butter and plant-based milk.
• Gluten-free? Use a gluten-free flour blend to substitute for the all-purpose flour.

Nutrition

• Serving Size: 1 roll
• Calories: 250
• Sugar: 18g
• Sodium: 170mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg