Ooey-Gooey Rhubarb Cinnamon Roll Bake
Sticky, sweet, and bursting with rhubarb—your new brunch obsession!
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
- 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
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 8x8 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