Description
Delight in these Rhubarb Sticky Buns, a tender, sweet breakfast treat featuring the tangy brightness of fresh rhubarb baked into soft, cinnamon-spiced rolls topped with a luscious buttery caramel glaze. Perfect for spring mornings or anytime you crave a fruity, sticky pastry.
Ingredients
Scale
Dough
- 3/4 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Filling
- 2 cups diced fresh rhubarb
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, softened
Topping
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
Instructions
- Prepare the Dough: In a large bowl, combine warm milk, active dry yeast, and granulated sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is activated. Stir in melted butter and the egg. Gradually incorporate the flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until it’s smooth and elastic. Transfer the dough to a greased bowl, cover it with a cloth, and let it rise in a warm spot for 1 to 1 1/2 hours until it has doubled in size.
- Cook Rhubarb Filling: In a small saucepan over medium heat, combine the diced rhubarb, brown sugar, and granulated sugar. Cook for 5 to 7 minutes, stirring occasionally, until the rhubarb softens and releases its juice. Remove from heat and let cool completely.
- Assemble the Rolls: Roll the risen dough into a large rectangle on a floured surface. Spread the softened butter evenly over the dough. Sprinkle the cinnamon over the butter, then spread the cooled rhubarb mixture evenly across the surface. Carefully roll the dough tightly into a log shape. Slice the log into 12 equal rolls.
- Prepare the Topping Sauce and Arrange Rolls: In a saucepan, combine heavy cream, brown sugar, and butter for the topping. Heat over medium until the mixture melts and is smooth. Pour this sticky sauce evenly into a greased baking dish. Arrange the 12 rolls on top of the sauce, spacing them slightly apart. Cover the dish and let the rolls rise again for 30 to 45 minutes until puffed.
- Bake and Serve: Preheat your oven to 350°F (175°C). Bake the risen buns for 30 to 35 minutes until they turn golden brown and are cooked through. Allow the buns to cool in the pan for 5 to 10 minutes, then invert the baking dish onto a serving platter so that the caramel sauce coats the buns on top, creating a sticky glaze. Serve the buns warm for the best experience.
Notes
- You can use fresh or frozen rhubarb; if using frozen, thaw and drain it before cooking.
- For extra crunch and flavor, sprinkle chopped pecans over the topping sauce before arranging the rolls for the second rise.
- These sticky buns are best enjoyed fresh from the oven but can be gently reheated the next day.
