Happy Friday! Today is a great day because I introduce to you, these summer strawberry rhubarb rolls with whipped goat cheese icing!
Last week on my Instagram stories I shared a couple pictures of these rolls and you all went CRAY CRAY for the recipe. So here it is fam! Just in time for the weekend.
I made this recipe because we were spending the weekend with some friends and I always love bringing homemade goodies to share with everyone. I’ve mentioned before that my boyfriend goes on an annual snowboard trip with his friends every year and I always send him on his way with a batch of fresh cinnamon buns. (If you haven’t tried these fluffy cinnamon buns with tangy cream cheese icing yet.. you seriously NEED to!). This recipe is inspired by that cinnamon bun recipe, which in my opinion, is the best ever.
I wanted to experiment and mix things up a bit. I wanted to create a delicious roll that was made for summer. Not saying that cinnamon buns are a food that can’t be enjoyed year-round (if you want to put a cinnamon bun in my mouth 365 days a year.. I definitely won’t be mad), but I wanted to make something that was light, delicious and showcased fresh and seasonal ingredients to really make this recipe taste like summer.
I also wanted to really shake up tradition and that’s why I decided to make a unique icing made of goat cheese to garnish these rolls with. Goat cheese is an incredibly versatile cheese that is similar to cream cheese, but has a different kind of tang to it. I love using goat cheese in both sweet and savoury recipes and I just knew in my heart that it would pair perfectly with these rolls! The sweetness from the strawberries, the subtle tartness from the rhubarb and the mild tang from the whipped goat cheese create a diverse and impactful flavour thats bursts on the palate.
If you are local to Calgary, Alberta or surrounding towns, you MUST try out the cheese from Dancing Goat Farm. They are an artisanal creamery in Acme, Alberta and they make the BEST goat cheese I’ve ever tasted. The farm is owned by Paul and Craig who (beside from being the kindest and the sweetest men ever) are both successful ballet dancers turned farmstead cheese makers. Drawing from their previous careers in dance, they name all of their small batch cheeses after dances which express their characteristics. SO CUTE RIGHT?! A few years ago I visited their farm, tasted their fresh cheese, got to play with baby goats (dream come true) and see how they work on their farm. It was such a nice experience and I got to see first hand how much love they put into their farm, animals and cheese making.
“Developing a relationship with your farmer and the animals that provide us with our food is the best way for us to regain perspective on the importance of food in our lives” -Paul & Craig
Not to toot my own horn or anything, but I’m pretty sure I nailed it.
Reasons why you will love these strawberry rhubarb rolls:
- The rolls are light, fluffy and delicious.
- It a PERFECT indulgent recipe for summer.
- It showcases beautiful seasonal ingredients.
- Goat cheese icing is unique and so so good!
- They are amazing to serve for brunch or to bring on your summer holiday.
- A great way to use up some of that untamed rhubarb bush you have in your backyard.
- They stay fresh longer than cinnamon buns do (they will keep for about 4-5 days without getting too dry).
- Strawberries and rhubarb are a match made in heaven. The two go together like bonnie and clyde but without the murders and bank robberies.
This recipe takes a little bit of time but it is WORTH IT. It uses my homemade strawberry rhubarb compote which only takes about 30 minutes to make, but it needs to be cooled before using it in the rolls. I would suggest either making it the day before you plan on making this recipe so you can kick back and relax while the dough is rising, or if you’re a real go-getter to make it while you are waiting for the dough.
If you make the compote while the dough is rising, I would suggest spreading it out on a baking dish or something similar instead of cooling it in the pot that you cooked it in or using a deep bowl. The reason I recommend using a flat surface is because it allows the compote to cool faster than it would in a bowl or in the saucepan.
How to make these summer strawberry rhubarb rolls:
- Make the strawberry rhubarb compote ahead of time (or while the dough is doing its first rise)
- Make the dough and allow to rise for 60-90 minutes, or until it has doubled in size.
- Roll out the dough into a rectangle that is approximately 10 x 15 inches long (if it is a little bigger, don’t stress about it).
- Spread the butter, then the compote on top of the rolled dough.
- Roll the dough starting with the short side of the dough, like you would roll up a yoga mat. Don’t roll it up as tight as you would if you were making a cinnamon bun for example, because you want to keep as much compote in the rolls as possible. However, know that a mess will inevitably be made by some of the compote squeezing out. Be sure to use a clean counter top for this step*
- Trim the sides, then cut the roll into 9 or 10 pieces that are about 1 1/4 inch thick.
- Gently transfer the cut rolls into a baking dish greased with butter.
- Take the compote that was pushed out of the rolls and spread it on top of the cut rolls to prevent waste and add more flavour!
- Let the rolls rise for 30-45 minutes, then remove from oven.
- Preheat the oven to 350° and once heated, bake for 20-22 minutes.
- While the rolls are baking, make your icing.
- Remove rolls from oven and let cool for 5 minutes before icing them.
- Get the recipe to make the strawberry rhubarb compote by clicking here.
- If you do not like goat cheese, you can substitute cream cheese instead.
Summer Strawberry Rhubarb Rolls with Goat Cheese Icing
- June 19, 2020
- 4 hr
- Print this
- ¾ C plant based milk
- 2 ¼ tsp instant yeast
- ¼ C white sugar
- 1 egg + 1 egg yolk, room temperature
- ¼ C butter, melted, but not hot
- ¾ tsp mineral salt
- 3 C unbleached all purpose flour
- 3 tbsp butter, at room temperature.
- 1 C strawberry rhubarb compote (see recipe note)
- goat cheese icing:
- 3/4 C plain goat cheese
- 3 tbsp butter, at room temperature
- 1 C confectioners sugar
- 1 tsp vanilla extract
- Step 1
- In a small sauce pan, heat milk until just warm (110°F). It should be the temperature of a warm bath or milk you would give to a baby. Transfer warm milk to the bowl of your standup mixer. Add sugar to the milk, then sprinkle yeast on top. Stir, and let the yeast bloom for 5 minutes or until foamy. Add in egg, egg yolk and melted butter. Mix until well combined using the mixing attachment.
- Step 2
- Add in salt, then flour, one cup at a time. Once the flour is mixed, switch to your dough hook and knead on low/medium speed for 8 minutes. The dough should be slightly sticky, but if the dough is stickier than you think it should be (if it sticks to your hands or the bowl of the mixer), sprinkle in a small amount of flour at a time until it is no longer sticky. If you think the dough is too dry, add in 1/2 tsp of water at a time until it is slightly sticky.
- Step 3
- Form your kneaded dough in a ball and transfer to a medium sized bowl that is well oiled. Cover with a towel and allow dough to rise until it has doubled in size (this will take around 60-90 minutes.) Tip: I like to rise my dough in the oven with the light on, or instead use my proofing setting on the oven.
- Step 4
- While you’re waiting for the dough to rise, grease an 8×12 inch baking dish with butter. Once the dough has risen, transfer to a well-floured surface. Using a rolling pin, roll dough into a 10×15 inch rectangle.
- Step 5
- Spread the softened butter onto the dough leaving ½ inch margin on the far side of the dough. Then, spread the strawberry rhubarb compote on top of the butter.
- Step 6
- Begin to tightly roll the dough, starting from the short edge of the dough (like you would roll up a yoga mat). Roll the dough up gently, but tightly and finish with the seam side of the dough down on the countertop to seal the edge as best you can (some of the compote WILL push out of the seam and that is totally fine).
- Step 7
- Give the roll a gentle squeeze together on the sides to make sure it is still about 10 inches long. Trim the edges slightly. Cut into 9-10 pieces (about 1 ¼ inches each) and place in greased baking dish. Take the compote that was pushed out when rolling the dough and spread over top of the rolls. Cover with towel and let rise again for 30-45 minutes.
- Step 8
- Remove rolls from the oven and preheat to 350°. Once oven is heated, remove the towel and bake the rolls for 20-22 minutes or until slightly golden.
- Step 9
- While the rolls are baking, make the goat cheese icing. In the bowl of an electric mixer or using a hand mixer, whip together the goat cheese, butter, icing sugar and vanilla extract until very smooth and fluffy. Allow the rolls to cool for 5 minutes before spreading the icing on top and serving!