If you’re a fan of classic cinnamon rolls and tart-sweet rhubarb, this Ooey-Gooey Rhubarb Cinnamon Roll Bake is your next must-try! It combines tender chunks of rhubarb with gooey cinnamon roll dough, all topped off with a luscious cream cheese drizzle. It’s part dessert, part breakfast, and 100% irresistible.

Decadent Cinnamon Rolls Bursting with Sweet Rhubarb and a Gooey Topping

Author: Avery
Total Time: 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This Ooey-Gooey Rhubarb Cinnamon Roll Bake is the perfect fusion of tart rhubarb and sweet cinnamon rolls, all baked into one irresistibly gooey treat. With bursts of juicy rhubarb nestled between soft, golden dough and a rich cream cheese glaze drizzled on top, it’s a warm, comforting dish that works for both breakfast and dessert. Simple to prep and guaranteed to impress, this recipe turns store-bought cinnamon rolls into something truly special. Serve it warm and watch it disappear in minutes!

Ingredients

Scale

2 cups rhubarb, chopped
1/2 cup granulated sugar
2 teaspoons ground cinnamon
1 can (16 oz) refrigerated cinnamon roll dough
1/2 cup cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup milk

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, toss together chopped rhubarb and granulated sugar. Let sit for 10 minutes to release the juices.
Open the cinnamon roll dough and cut each roll into quarters. Place the dough pieces into the greased baking dish.
Sprinkle cinnamon over the dough, then evenly distribute the rhubarb mixture on top.
In another bowl, whisk together the cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over the top.
Bake for 25–30 minutes, or until golden brown and cooked through.
Let cool for 10 minutes before serving. Enjoy warm!

Notes

For extra gooeyness, add an additional drizzle of icing after baking using the reserved cinnamon roll glaze.
Swap in strawberries or apples for a twist on this recipe later in the season.
This is best served fresh but can be gently reheated in the microwave.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert / Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 320 kcal
Sugar: 22 g
Sodium: 390 mg
Fat: 14 g
Saturated Fat: 6 g
Unsaturated Fat: 6.5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 25 mg

Keywords: rhubarb cinnamon roll bake, gooey cinnamon rolls, rhubarb dessert, easy rhubarb breakfast

Variations

Strawberry-Rhubarb Twist
Add 1 cup of diced fresh or frozen strawberries to the rhubarb mixture for a sweet balance to the tart rhubarb. The strawberries melt into the bake, adding vibrant color and extra juiciness.
Nutty Crunch Addition
Sprinkle 1/2 cup of chopped pecans or walnuts over the top before baking. This adds texture and a warm, nutty flavor that complements the cinnamon and cream cheese glaze beautifully.
Maple Cream Cheese Glaze
Swap the milk in the glaze with 2 tablespoons of pure maple syrup and reduce the powdered sugar slightly. This gives a rich, fall-inspired flavor that pairs especially well if you’re making this in cooler months.

Cooking Notes

Don’t Skip Macerating the Rhubarb
Letting the rhubarb sit with sugar before baking draws out excess moisture, preventing the bake from becoming soggy while enhancing the fruit’s natural tartness.
Use Room Temperature Cream Cheese
To avoid a lumpy glaze, ensure your cream cheese is fully softened before mixing. You can microwave it in short bursts if needed.
Watch the Bake Near the End
Oven temperatures vary, so check at the 25-minute mark. The top should be golden brown, and the center should feel set when lightly pressed.

Serving Suggestions

Serve Warm with a Scoop of Vanilla Ice Cream
For dessert, pair this bake with a scoop of creamy vanilla ice cream. The hot-and-cold contrast is divine, especially with the gooey center.
Perfect for Brunch Buffets
Slice into squares and place on a warm brunch spread with fresh berries, mimosas, and scrambled eggs. It works great as a sweet anchor dish.
Top with Extra Drizzle Before Serving
Warm a little leftover glaze or use store-bought vanilla icing to drizzle on each slice just before serving for extra wow-factor.

Tips

Cut Cinnamon Rolls into Quarters for Better Texture
Smaller pieces of dough spread out more evenly and create that bubbling, pull-apart effect that makes each bite gooey and filled with rhubarb.
Line the Baking Dish with Parchment Paper for Easy Removal
While not necessary, lining the dish helps prevent sticking and makes cleanup a breeze, especially with the sugary glaze involved.
Let It Rest Before Serving
As tempting as it is to dig in immediately, let the bake sit for 10–15 minutes after baking. This allows the glaze to thicken slightly and makes slicing easier.

Frequently Asked Questions

Can I use frozen rhubarb in this recipe?
Yes! Just be sure to thaw and drain the rhubarb well to avoid adding too much extra moisture to the bake.
Can I make this the night before?
It’s best baked fresh, but you can prep the rhubarb and glaze ahead. Store them separately, assemble in the morning, and bake.
What type of cinnamon roll dough works best?
Any canned refrigerated cinnamon roll dough works, but for extra richness, look for ones with cream cheese filling or a buttery swirl.
Can I make it dairy-free?
Yes. Use a dairy-free cinnamon roll dough (available at some health food stores) and substitute the cream cheese and milk with plant-based alternatives like almond cream cheese and oat milk.

Conclusion

This Ooey-Gooey Rhubarb Cinnamon Roll Bake is the kind of recipe that transforms everyday ingredients into something truly special. With minimal effort and maximum flavor, it’s the perfect cozy bake to enjoy with loved ones for breakfast, brunch, or dessert. Whether you’re a rhubarb lover or just discovering it, this treat will quickly become a favorite in your seasonal rotation.