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Sticky Rhubarb Maple Pull-Apart Rolls

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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.

Ingredients

4 cups all-purpose flour

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon salt

1 cup whole milk, warmed

1/4 cup unsalted butter, melted

2 large eggs

1 cup rhubarb, chopped

1/2 cup brown sugar

1/4 cup maple syrup

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup chopped pecans or walnuts (optional)

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, 1/2 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 1/2 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.

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