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Ooey-Gooey Rhubarb Cinnamon Roll Bake

Ooey-Gooey Rhubarb Cinnamon Roll Bake

Sticky, sweet, and bursting with rhubarb—your new brunch obsession!
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Prep Time 10 minutes
Cook Time 30 minutes
5 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Dessert
Cuisine American with a nostalgic Italian-inspired twist
Servings 7
Calories 300 kcal

Equipment

  • Mixing bowl
  • 8x8 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 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