Ooey-Gooey Rhubarb Cinnamon Roll Bake
Get ready to elevate your breakfast or dessert game with this Ooey-Gooey Rhubarb Cinnamon Roll Bake! This irresistible dish combines the warm, comforting flavors of classic cinnamon rolls with the tart, vibrant zing of fresh rhubarb, creating a heavenly treat that’s perfect for springtime brunches, cozy family gatherings, or a sweet indulgence any time of day. The soft, pillowy cinnamon roll pieces soak up a luscious rhubarb filling, while the signature icing melts into every bite, delivering a gooey, decadent experience. Baked to golden perfection and optionally topped with a dusting of powdered sugar or a dollop of whipped cream, this dish is as beautiful as it is delicious. Let’s dive into this simple yet show-stopping recipe that’s sure to become a favorite!
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 8
Difficulty: Easy
Ingredients
For the Rhubarb Filling:
- 1 cup fresh rhubarb, diced into 1/2-inch pieces (about 2–3 stalks, rinsed and trimmed)
- 2 tablespoons light brown sugar, packed
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
For the Cinnamon Roll Bake:
- 1 (8-count) can refrigerated cinnamon rolls (with included icing packet, such as Pillsbury Grands)
- 1 tablespoon unsalted butter, melted
Optional Toppings:
- Powdered sugar, for dusting
- Whipped cream, for serving
- Fresh rhubarb slices or mint leaves, for garnish
Instructions
- Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it’s nice and hot for baking. Lightly grease an 8×8-inch baking dish with butter or non-stick cooking spray to prevent sticking and make cleanup a breeze. A glass or ceramic dish works wonderfully for even baking. - Prepare the Rhubarb Filling:
In a medium mixing bowl, combine the diced rhubarb, brown sugar, cornstarch, ground cinnamon, and vanilla extract. Stir gently to coat the rhubarb evenly, ensuring the cornstarch is well-distributed to thicken the juices as it bakes. Let the mixture sit for 5 minutes to allow the rhubarb to release some of its natural juices, creating a syrupy base that will meld beautifully with the cinnamon rolls. - Prep the Cinnamon Rolls:
Open the can of refrigerated cinnamon rolls and set the icing packet aside for later. On a clean cutting board, cut each cinnamon roll into quarters (4 equal pieces) using a sharp knife or kitchen scissors. This step creates bite-sized pieces that soak up the rhubarb filling and bake into gooey perfection. Gently fold the cinnamon roll pieces into the rhubarb mixture, being careful not to break them apart, until they’re evenly coated. - Assemble the Bake:
Pour the rhubarb and cinnamon roll mixture into the prepared 8×8 baking dish, spreading it out evenly with a spatula. Drizzle the melted butter over the top to add richness and help the rolls achieve a golden, slightly crispy edge. The butter also enhances the overall flavor, making every bite irresistibly indulgent. - Bake to Perfection:
Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the cinnamon rolls are puffed up, golden brown, and the rhubarb filling is bubbling around the edges. To check for doneness, insert a toothpick into a cinnamon roll piece; it should come out clean or with just a few moist crumbs. If the top is browning too quickly, loosely cover the dish with aluminum foil for the last 5 minutes of baking. - Add the Finishing Touches:
Remove the bake from the oven and let it cool for 2–3 minutes. While it’s still warm, drizzle the reserved cinnamon roll icing over the top, allowing it to melt into the nooks and crannies for that signature ooey-gooey texture. For an extra touch of elegance, dust lightly with powdered sugar using a fine-mesh sieve, or serve with a generous dollop of whipped cream. Garnish with thin slices of fresh rhubarb or a sprig of mint for a pop of color, if desired. - Serve and Enjoy:
Scoop the warm rhubarb cinnamon roll bake into bowls or onto plates and serve immediately for the ultimate comfort food experience. Pair it with a hot cup of coffee or tea for breakfast, or serve it as a dessert with a scoop of vanilla ice cream for an extra treat. This dish is best enjoyed fresh but can be reheated for later indulgence.
Tips for Success
- Choosing Rhubarb: Look for firm, crisp rhubarb stalks with vibrant red or pink hues for the best flavor and color. Avoid stalks that are soft or overly green, as they may lack the tartness that balances the sweetness.
- Make It Ahead: Assemble the rhubarb and cinnamon roll mixture in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 8 hours before baking. Add the melted butter drizzle just before popping it in the oven.
- Substitutions: If fresh rhubarb is out of season, frozen rhubarb can work in a pinch—just thaw and pat dry before using. You can also experiment with other tart fruits like raspberries or diced apples for a different twist.
- Gluten-Free Option: Use a gluten-free brand of refrigerated cinnamon rolls (check local stores or online) to make this recipe accessible for those with dietary restrictions.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20–30 seconds or in a 300°F oven for 10 minutes to restore the gooey texture.
Why You’ll Love This Recipe
This Ooey-Gooey Rhubarb Cinnamon Roll Bake is the perfect marriage of convenience and homemade charm. By using store-bought cinnamon rolls, you save time without sacrificing flavor, while the fresh rhubarb adds a sophisticated, seasonal touch that sets this dish apart. The contrast of the tart rhubarb with the sweet, spiced cinnamon rolls creates a delightful flavor explosion, and the creamy icing ties it all together in a melt-in-your-mouth experience. Whether you’re serving it for a holiday brunch, a weekend treat, or a cozy dessert, this recipe is guaranteed to impress with minimal effort. Plus, the aroma of cinnamon and rhubarb baking in your kitchen will have everyone eagerly gathering around the table!
Nutritional Information (Approximate per Serving)
- Calories: 300 kcal
- Protein: 4g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 2g
- Sugar: 20g
Note: Nutritional values are estimates and may vary based on specific brands and portion sizes.
Serving Suggestions
- Breakfast or Brunch: Pair with a fresh fruit salad and a mimosa or coffee for a delightful morning spread.
- Dessert: Serve warm with a scoop of vanilla or cinnamon ice cream for an indulgent treat.
- Holiday Twist: Add a handful of chopped pecans or walnuts to the mixture before baking for extra crunch, perfect for festive occasions like Easter or Mother’s Day.
Frequently Asked Questions
Can I use homemade cinnamon rolls instead of store-bought?
Absolutely! If you have a favorite homemade cinnamon roll recipe, roll out the dough, cut it into pieces, and proceed with the recipe. Just note that homemade dough may require a slightly longer baking time.
What if I don’t like rhubarb?
No problem! Substitute with other fruits like strawberries, blueberries, or tart apples. Adjust the sugar slightly depending on the fruit’s sweetness.
Can I freeze this bake?
Yes, bake the dish as directed, let it cool completely, and wrap tightly in plastic wrap and foil before freezing for up to 2 months. Thaw in the refrigerator overnight and reheat in a 350°F oven until warmed through.
