Easy Rhubarb Crescent Rolls
Crescent rolls are jazzed up with a sweet and tart rhubarb filling for these tasty Rhubarb Crescent Rolls. Finish off with a sweet glaze for a super simple treat!
These sweet and tart rolls are a cinch to make, albeit a little messy. Be sure to line your baking pan with parchment paper to make clean up a breeze and it also ensures that the rolls don’t stick. Pre-cut parchment paper is one of my favorite kitchen indulgences. They are just so handy.
Ingredients needed
- rhubarb
- sugar
- water
- cornstarch
- vanilla extract
For the crescents:
- crescent rolls
- butter softened
For the glaze:
- butter
- powdered sugar
- vanilla extract
- half and half or heavy cream
Canned crescent dough is key
The recipe calls for a tube of crescent rolls. This premade dough saves you a bunch of time and I always seem to have an extra tube or two in the fridge needing to be used up.
Plan on serving these the same day
These are best served the same day they are made. I made my glaze fairly thick, but feel free to make it thinner if you prefer. I stored my leftovers in the fridge.
Looking for more desserts? Check these out!
- Shredded Apple Pie
- Rhubarb Pineapple Pie
- Big Crumb Rhubarb Coffeecake
- Air Fryer Cream Cheese Churro Bagels
- Sweet Sausage Rolls
- Brown Sugar Apple Pie
- Simple Rhubarb Pie
- Rhubarb Custard Pie
Easy Rhubarb Crescent Rolls
Equipment
- Parchment Paper Sheets
- Baking Sheet
Ingredients
For the filling:
- 1 cup rhubarb chopped into small pieces. Can use up to 1 1/3 cups if desired.
- 1/2 cup sugar
- 1/4 cup water
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
For the crescents:
- 1 tube crescent rolls (8 rolls)
- 1 tablespoon butter softened for spreading
For the glaze:
- 1 tablespoon butter melted
- 2/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons half and half or heavy cream
Instructions
- In a nonstick skillet, combine 1/4 cup water with 1/2 cup sugar over medium heat. Cook until sugar dissolves. Add the rhubarb and simmer until very thick, about 10 minutes. Mash the rhubarb with a fork and scrape down the skillet sides. Fold in cornstarch and vanilla extract. Let cool.
- When ready to continue, preheat oven to 350 degrees F.
- On top of a piece of parchment paper, carefully unroll crescent rolls into a rectangle. Press together seams of all 8 rolls to get a smooth surface. Spread with a small amount of softened butter.
- Scoop out 1/2 cup of rhubarb from skillet and spread it in the middle of the dough. Make sure to leave an 1 inch border on all sides.
- Starting at the short end, tightly roll crescent rolls back into a roll, pressing together seams as needed. Slice into 8 rolls and place on a parchment lined baking sheet.
- Bake for about 10 minutes or until browned. Prepare glaze.
- In a small bowl, whisk butter, powdered sugar, vanilla extract and heavy cream. Drizzle onto hot rolls.
Notes
Nutrition
Great pictures! I can see the focus improvements!
Thanks Ron! 🙂
I made these using premade puff pastry dough. Also made a batch using a combination of Nutella and peanut butter…..both were absolutely amazing!
Do you use all the rhubarb mixture or only 1/2 cup.
Divide the rhubarb mixture into 8 portions for this recipe. I'll have to go back and remake this as I am not sure that the amount of 1/2 cup is correct. The website the recipe came from is taken down so I can't double check it just yet. I'll try to remake this recipe this week and let you know.