Rhubarb Strawberry Cinnamon Rolls

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I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Whenever I have a plethora of strawberries around the house, I love to use them up to make these delicious rolls. My secret ingredient is rhubarb, which makes them more on the tart side. You can serve these cinnamon rolls for breakfast or dessert with glaze, and they keep very well in the freezer. The dough is more of a pastry texture rather than a bread since the rising time is short.




Rhubarb Strawberry Cinnamon Rolls

Ingredients – Dough

  • 2 tsp active dry yeast
  • 1/2 cup whole milk, warmed
  • 1 egg
  • 1/3 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 1/2 cups flour
  • 1 stick butter, melted

Ingredients – Filling

  • 3/4 cup chopped rhubarb
  • 3/4 cup sliced strawberries
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp lemon juice
  • 2 tbsp water


  1. Add the milk and yeast to a mixing bowl and let sit for 5 minutes.
  2. Whisk in the flour, salt, cinnamon, sugar, egg and butter and knead with hands to form a dough.
  3. Set the dough aside to rise for 30 minutes.
  4. Roll dough out onto a floured surface in the shape of a large rectangle.
  5. Add half of the strawberries, rhubarb and all of the water to a Magic Bullet pitcher and blend, then add to a pot with the remaining fruit, cinnamon and lemon juice. Simmer for 5 minutes, then cool to room temperature.
  6. Spread the filling over the dough, roll up and slice into 8 rolls.
  7. Place the rolls onto a baking sheet and bake at 350 degrees F for 25-30 minutes.


Makes 8 rolls