This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

One of my favorite spring activities is strawberry picking! Ever year, we visit an awesome local farm, load ourselves up on gorgeous betters, and then spend the next week putting them up and making a ton of treats.

These strawberry rhubarb sweet rolls are a favorite – and I always put up extra filling so we can have them in the doldrums of winter, too!

Jump to:

• Ingredients
• Directions
• Enter to Win
• Recipe
• More #SpringSweetsWeek Goodies

Ingredients

For the filling:

• 1/3 cup sugar
• 2 Tbsp. cornstarch
• Pinch of cinnamon
• 1/4 cup water
• 1 1/2 tsp. lemon juice
• 1 1/4 cups diced rhubarb
• 1 1/4 cups strawberries

For the dough:

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 tsp. yeast
• 4 1/2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tablespoon salt

For the icing:

• 1 cup powdered sugar
• 3 Tbsp. heavy cream

Directions

These rolls have two main elements – the filling, and the dough.

First up is the filling, which can be made ahead and frozen if you’d like.

• In a small saucepan, whisk together the sugar, cornstarch, and cinnamon. Gradually whisk in the water and lemon juice until smooth.
• Bring to a boil, stirring constantly. Let cook for 1 minute over medium heat, stirring, until the mixture thickens.
• Add the fruit and return it to a boil. Cook for 1 minute.
• Let cool enough to handle.
• If not using immediately, transfer to an airtight container and freeze. (I use mason jars for this!) Thaw before using in the rolls.

I usually make the filling in advance because the dough itself is a bit time consuming. I like to have the filling ready to go!

Most of the time making the dough is passive – waiting for things to rise.

• In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.
• Sprinkle yeast over the warm milk mixture and let stand for 5 minutes. Stir in 4 cups of the flour and transfer to a large bowl.
• Cover and let rise in a warm place for an hour, until doubled in size.
• Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.
• Sprinkle your work area generously with flour and roll the dough into a large rectangle. 
• Spread filling evenly over the dough.
•  Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 1 1/2″ rolls.
• Let rest for 20-30 minutes and then bake at 375 degrees for 13-17 minutes, until golden.

After the rolls are baked, let them cool a few minutes and then mix up a quick icing.

• Whisk the confectioner’s sugar and heavy cream together in a small bowl until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls. Serve warm.

Enter to Win

This recipe was made with Anolon bakeware – one of our generous #SpringSweetsWeek sponsors! You can enter to win prizes from Anolon and our other sponsors by entering the #SpringSweetsWeek Giveaway below! You can check out all the prizes up for grabs here.

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Recipe

Strawberry Rhubarb Sweet Rolls

Yield: 12

Filling Time: 20 minutes

Dough Time: 3 hours

Icing Time: 5 minutes

Total Time: 3 hours 25 minutes

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Ingredients

For the filling:

• 1/3 cup sugar
• 2 Tbsp. cornstarch
• Pinch of cinnamon
• 1/4 cup water
• 1 1/2 tsp. lemon juice
• 1 1/4 cups diced rhubarb
• 1 1/4 cups strawberries

For the dough:

• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 tsp. yeast
• 4 1/2 cups flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tablespoon salt

For the icing:

• 1 cup powdered sugar
• 3 Tbsp. heavy cream

Instructions

To make the filling:

1. In a small saucepan, whisk together the sugar, cornstarch, and cinnamon. Gradually whisk in the water and lemon juice until smooth.
2. Bring to a boil, stirring constantly. Let cook for 1 minute over medium heat, stirring, until the mixture thickens.
3. Add the fruit and return it to a boil. Cook for 1 minute.
4. Let cool enough to handle.
5. If not using immediately, transfer to an airtight container and freeze. (I use mason jars for this!) Thaw before using in the rolls.
   

To make the dough:

1. In a saucepan, combine the milk, vegetable oil and sugar. Scald and then let cool for 45 minutes.
2. Sprinkle yeast over the warm milk mixture and let stand for 5 minutes. Stir in 4 cups of the flour and transfer to a large bowl.
3. Cover and let rise in a warm place for an hour, until doubled in size.
4. Stir in the additional 1/2 cup of flour, baking powder, baking soda and salt.
5. Sprinkle your work area generously with flour and roll the dough into a large rectangle. 
6. Spread filling evenly over the dough.
7.  Roll up from the long side and pinch the seams together to seal up the rolls. Cut the log into 1 1/2″ rolls.
8. Let rest for 20-30 minutes and then bake at 375 degrees for 13-17 minutes, until golden.
   

To make the icing:

1. Whisk the confectioner’s sugar and heavy cream together in a small bowl until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls. Serve warm.
   

More Fun #SpringSweetsWeek Treats

Thursday #SpringSweetsWeek Recipes

• Apple Pie Pop Tarts by Hezzi-D’s Books and Cooks
• Banana Pecan Muffins by Jen Around the World
• Butterscotch Sheet Cake by Pastry Chef Online
• Carrot Cake Scones with Maple Cream Cheese Frosting by Blogghetti
• Chocolate Covered Strawberry Cake Roll by A Kitchen Hoor’s Adventures
• Chocolate Crackles by A Day in the Life on the Farm
• Frosted Mocha Brownies by Cheese Curd In Paradise
• Homemade Cinnamon Pecan Granola by Simply Inspired Meals
• Low-Carb Creme Brulee by Art of Natural Living
• No Bake Banana Cream Pie with Pecan Crust by Strawberry Blondie Kitchen
• Orange Pecan Torte by That Recipe
• Pecan Pralines by Karen’s Kitchen Stories
• Raspberry Almond Cold Brew Latte by The Baking Fairy
• Strawberry Poptarts by Cookaholic Wife
• Sweet and Salty Easter Snack Mix by Sweet Beginnings

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.