Rhubarb Sticky Buns
A warm, tangy swirl of early-spring rhubarb tucked into pillowy, buttery rolls that are perfect for brunch or dessert.
Ingredients
Dough
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet instant yeast Use fresh packets for best results.
- 1/2 teaspoon salt Critical for flavor and yeast control.
- 1/2 cup milk Whole milk preferred for richness.
- 1/4 cup unsalted butter For richer rolls, use European-style butter.
- 1 large egg Room temperature is best.
Filling
- 1 cup chopped fresh rhubarb Choose firm, brightly colored stalks.
- 1 teaspoon cinnamon
- 1/2 cup brown sugar Adjust quantity for desired sweetness.
Glaze
- 1/4 cup powdered sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, whisk together flour, granulated sugar, instant yeast, and salt until evenly distributed.
- Heat the milk and butter in a small saucepan until warm and the butter begins to melt.
- Add the warm liquid and egg to dry ingredients and stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Baking
- Preheat the oven to 375°F (190°C).
- Roll out the dough into a rectangle about 12x8 inches. Prepare the filling by combining chopped rhubarb, cinnamon, and brown sugar in a bowl.
- Spread the filling evenly over the dough, leaving a small border at one long edge.
- Roll the dough tightly from the long side into a log and cut into 8 equal pieces.
- Place rolls cut-side up in a greased baking dish. Cover and let rise for about 30 minutes.
- Bake for 25–30 minutes until golden brown and set in the center.
- Let cool for 5 minutes before glazing.
Notes
These buns freeze well for make-ahead treats. Store cooled buns in an airtight container in the refrigerator for up to 3 days. Glaze while warm for best sheen.