Ooey-Gooey Rhubarb Cinnamon Roll Bake

Growing up in an Italian-American home where food was the love language, my grandmother taught me that the best recipes are the ones that hold a story, a scent, and a memory. This Ooey-Gooey Rhubarb Cinnamon Roll Bake is one of those dishes that takes me right back to Sunday mornings when the scent of cinnamon and tart fruit filled the house like a warm hug. While rhubarb wasn’t something we had in Nonna’s garden in southern Italy, it became a treasured discovery for me in my gluten-free kitchen—bright, bold, and just tart enough to balance the sweetness of cinnamon rolls.

This recipe is more than a quick bake—it’s a comfort-filled experience, perfect for spring brunches, cozy winter mornings, or when you just need a little joy from your oven. It’s ridiculously easy, deliciously messy, and unapologetically indulgent.

Why You’ll Love This Recipe

This dish is the definition of ooey-gooey. The rhubarb breaks down slightly into a tangy jam, the cinnamon rolls puff up with a chewy softness, and the buttery glaze makes it practically sing. It reminds me of my favorite oats overnight strawberry rhubarb combination, where bold meets mellow in perfect harmony.

Ingredients

For this easy 8-serving bake, you’ll need just a handful of ingredients:

1 can (8 count) refrigerated cinnamon rolls (with icing)

1 cup fresh rhubarb, diced

2 tbsp brown sugar

1 tsp cornstarch

½ tsp cinnamon

1 tsp vanilla extract

1 tbsp melted butter

Optional toppings: powdered sugar, whipped cream

Instructions

Step 1: Preheat with Love

Preheat your oven to 350°F (175°C). Let this simple act mark the beginning of something cozy.

Step 2: Marinate the Magic

In a bowl, combine diced rhubarb with brown sugar, cornstarch, cinnamon, and vanilla. Let this mixture rest for 5 minutes to absorb flavors. This is where the magic starts, like how I let oats overnight strawberry rhubarb steep in a mason jar before a big day.

Step 3: Chop and Fold

Cut each cinnamon roll into quarters. Gently fold them into the rhubarb mixture until coated—think of it as tucking each piece into a warm bed of flavor.

Step 4: Bake the Dream

Grease an 8×8 baking dish and pour in the cinnamon roll and rhubarb mixture. Drizzle melted butter over the top like Nonna drizzled olive oil—generously and with soul. Bake for 25–30 minutes, or until golden and bubbly.

Step 5: Finishing Touch

While still warm, drizzle with the icing from the cinnamon rolls. Dust with powdered sugar or top with whipped cream if desired. Like the creamy swirl of oats overnight strawberry rhubarb, it adds that irresistible softness to the texture.

Serving Suggestions

• Serve hot for dessert or brunch with a dollop of whipped cream.
• Pair it with a cup of coffee or an herbal tea for a peaceful moment.
• For a fun twist, try serving with a spoonful of your favorite oats overnight strawberry rhubarb blend for breakfast-dessert fusion!

Storage & Make-Ahead Tips

This bake is best served fresh but can be stored in the fridge for up to 3 days. Reheat in the microwave for 20 seconds, or in a low oven covered with foil.

Freezing Note:

You can freeze the unbaked dish (without icing) and bake fresh when needed. Defrost overnight in the fridge—just like prepping oats overnight strawberry rhubarb—and bake as directed.

Recipe Variations

• Gluten-Free: Use gluten-free cinnamon rolls (my favorite from Trader Joe’s or homemade).
• Vegan: Opt for plant-based cinnamon rolls and skip the dairy toppings.
• Add-ins: A handful of strawberries turns this into a literal baked version of oats overnight strawberry rhubarb. Yum!

Fun Facts About Rhubarb

• Rhubarb is actually a vegetable, not a fruit!
• Its tartness pairs beautifully with warm spices like cinnamon.
• Rhubarb is often found in spring markets—just like fresh berries for oats overnight strawberry rhubarb jars.

From My Kitchen to Yours

This recipe isn’t just about baking; it’s about sharing a moment. The kind where your home smells like cinnamon clouds and your heart feels a little fuller. It’s about the joy of discovering new flavor combinations—just like when I first mixed oats overnight strawberry rhubarb for a gut-friendly morning boost and realized, this is joy in a jar.

Nutrition Info

Have you tried this Ooey-Gooey Rhubarb Cinnamon Roll Bake? Did you add your own twist or layer in some oats overnight strawberry rhubarb magic? Share your creation with us using #SimplyGFBakes—I’d love to see your sweet moments.

Rhubarb lover? Click here to dive into more tart & tasty rhubarb delights!

FAQs

What happened to Kroger Ooey Gooey cinnamon rolls?

Kroger’s Ooey Gooey Cinnamon Rolls were a popular store-brand item known for their sticky, sweet glaze and soft texture. However, many customers have reported that this product has been discontinued or is no longer consistently available in stores. While Kroger hasn’t issued an official statement, it’s likely due to supply chain changes, product rebranding, or low demand. You might still find similar alternatives in their bakery section or under a different store brand.

Why pour cream over cinnamon rolls before baking?

Pouring heavy cream over cinnamon rolls before baking is a viral baking hack that transforms them into ultra-moist, bakery-style treats. The cream seeps into the dough as it bakes, softening it and adding a rich, buttery flavor. This method also helps create a gooey bottom layer that mimics a caramel glaze—perfect for those who crave that ooey-gooey texture. Think of it as the cinnamon roll version of soaking oats overnight strawberry rhubarb—extra creamy and delicious.

Why are my cinnamon rolls not gooey?

If your cinnamon rolls turn out dry or firm instead of gooey, there are a few common culprits:

• Overbaking: Even a few extra minutes can dry them out.
• Low-fat dough: Rolls with little fat (butter or cream) can bake up dry.
• Skipping the cream or butter drizzle: This step helps keep the rolls moist and gooey.
• Too much flour: Over-measuring can make the dough too dense and stiff.

Try reducing the bake time slightly and add a bit of cream before baking for that perfect soft texture.

What’s the difference between a cinnamon roll and a cinnamon bun?

Though often used interchangeably, there are subtle differences:

• Cinnamon Rolls usually have a gooey filling and are topped with icing or glaze (like the icing packet in the refrigerated kind).
• Cinnamon Buns are often baked with a sticky syrup or nuts on the bottom of the pan, then flipped upside down—making them caramelized and nutty on top.

In short, cinnamon rolls are sweet and soft with a creamy finish, while cinnamon buns tend to have a firmer base and a caramelized, sometimes crunchy topping.

Ooey-Gooey Rhubarb Cinnamon Roll Bake

Sticky, sweet, and bursting with rhubarb—your new brunch obsession!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

5 minutes mins

Total Time 45 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine American with a nostalgic Italian-inspired twist

Servings 7

Calories 300 kcal

Equipment

• Mixing bowl
• 8×8 inch baking dish
• Oven
• Knife & spoon
• Measuring spoons
• Pastry brush (optional for butter)

Ingredients

  

• 1 can 8 count refrigerated cinnamon rolls (with icing)
• 1 cup fresh rhubarb diced
• 2 tbsp brown sugar
• 1 tsp cornstarch
• ½ tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp melted butter
• Optional: powdered sugar whipped cream

Instructions

 

• Preheat oven to 350°F (175°C).
• In a bowl, combine rhubarb, brown sugar, cornstarch, cinnamon, and vanilla. Rest 5 minutes.
• Quarter the cinnamon rolls and fold them gently into the rhubarb mix.
• Grease an 8×8 baking dish and add the mixture. Drizzle with melted butter.
• Bake for 25–30 minutes, until golden and bubbling.
• Drizzle with icing. Add whipped cream or powdered sugar if desired.

Keyword Ooey-Gooey Rhubarb Cinnamon Roll Bake rhubarb cinnamon rolls easy brunch bake cinnamon roll dessert