Fluffy Rhubarb Sticky Buns Recipe: Sweet Vanilla Mascarpone Topping

Sweet mornings come alive with these mouthwatering rhubarb sticky buns that blend tart seasonal fruit into a decadent vanilla bean mascarpone frosting.

Soft, pillowy dough winds around vibrant rhubarb pieces, creating layers of irresistible flavor.

Each spiral promises a delightful balance between tangy fruit and creamy frosting.

The rich, golden pastry emerges from the oven with caramelized edges and a tempting aroma that fills the kitchen.

Ripe, ruby-red rhubarb adds a bright, sunny note to these classic breakfast treats.

Delicate vanilla bean mascarpone frosting drapes over warm buns, transforming them into an extraordinary morning indulgence.

These sticky buns are perfect for weekend brunches or special weekend morning celebrations.

One bite will transport you to pastry paradise.

Steps To Bake Rhubarb Sticky Buns With Frosting

• Create Soft Dough

Mix flour, yeast, sugar, and salt in a bowl. Warm milk, water, and butter, then blend with dry ingredients and egg. Gradually incorporate remaining flour until dough becomes smooth.

• Transform Dough

Knead dough on floured surface until elastic. Place in greased bowl, cover, and let rise in warm spot for about an hour.

• Prepare Filling

Combine brown sugar and cinnamon. Toss rhubarb with cornstarch to enhance texture and prevent excess moisture.

• Craft Rolling Technique

Roll dough into rectangular shape. Brush with melted butter, sprinkle cinnamon-sugar mixture, and distribute rhubarb evenly. Roll tightly from long side and slice into 12 portions.

• Final Rise

Arrange rolls in greased baking dish. Allow to puff up for 30-45 minutes.

• Bake to Golden Perfection

Heat oven to 350F. Bake until rolls turn golden brown, approximately 25-30 minutes.

• Whip Decadent Frosting

Blend mascarpone, butter, and vanilla bean seeds until creamy. Gradually incorporate powdered sugar. Adjust consistency with milk as needed.

• Finish and Enjoy

Cool rolls slightly, then spread frosting while warm. Serve immediately for maximum deliciousness.

Tips For Fluffy Sticky Buns Every Time

• Sticky Bun Perfection Tricks: Knead the dough gently to keep it tender and avoid tough rolls. Overworking develops too much gluten, making buns dense.
• Rhubarb Ripeness Hack: Choose bright pink, firm rhubarb stalks for the best flavor and texture. Avoid woody or pale stems that might taste stringy.
• Make-Ahead Magic: Prepare rolls up to the second rise, then refrigerate overnight. Remove from fridge 30 minutes before baking to let them come to room temperature.
• Dietary Swap Options: For gluten-free version, use a 1:1 gluten-free flour blend. Dairy-free bakers can substitute mascarpone with coconut cream and use plant-based butter.
• Flavor Adventure Twist: Experiment with seasonal fruit variations like strawberries or raspberries instead of rhubarb. Add orange zest to the filling for a bright citrus note that complements the tangy rhubarb.

Serve Sticky Buns Fresh With Vanilla Drizzle

• Brunch Centerpiece Magic: Place these stunning rhubarb sticky buns as the star of your weekend brunch spread, surrounded by fresh berries and a light mint garnish.
• Weekend Dessert Delight: After dinner, warm these buns slightly and serve with a scoop of vanilla bean ice cream for an indulgent sweet treat that melts in your mouth.
• Afternoon Tea Companion: Pair these sticky buns with a hot cup of Earl Grey tea or freshly brewed coffee for a mid-afternoon pick-me-up that feels like a luxurious moment of self-care.
• Gift-Worthy Goodness: Package these buns in a cute box with parchment paper for a homemade gift that shows love and culinary skill, perfect for neighbors or weekend hostess presents.

Store Sticky Buns To Stay Soft

• Make-Ahead Magic: Prepare dough the night before, cover, and refrigerate overnight. Remove from fridge 30 minutes before rolling and shaping to allow gentle warming.
• Freezer-Friendly Strategy: Wrap unbaked rolls tightly in plastic wrap and aluminum foil. Store frozen for up to 4 weeks. Thaw overnight in refrigerator and let rise before baking.
• Freshness Window: Enjoy baked rolls within 2-3 days. Store in airtight container at room temperature. Warm gently in microwave for 10-15 seconds to restore softness.
• Portion Perfection: Cut rolls into smaller sizes for brunch gatherings or breakfast potlucks. Each mini roll creates easy sharing and lets guests sample without overwhelming commitment.

Quick Recipe Overview

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 2 hours 25 minutes

Calories: 350 kcal

Servings: 13

Sticky Bun Ingredients With Rhubarb Goodness

• All-Purpose Flour: Provides structure and texture to the soft, pillowy buns.
• Active Dry Yeast: Magical agent that helps dough rise and develop rich, airy texture.
• Granulated Sugar: Feeds yeast and adds subtle sweetness to dough.
• Salt: Enhances flavor and controls yeast growth.
• Milk: Adds richness and helps create tender crumb.
• Water: Helps combine ingredients and activate yeast.
• Unsalted Butter: Contributes flavor and creates soft, luxurious texture.
• Egg: Binds ingredients and adds richness to dough.

• Brown Sugar, Cinnamon: Classic combination creating warm, caramelized flavor profile.
• Rhubarb: Tangy seasonal star that brings bright, vibrant tartness to rolls.
• Cornstarch: Helps control rhubarb's moisture and prevents soggy filling.

• Mascarpone Cheese: Creamy, luxurious base that creates silky smooth frosting.
• Unsalted Butter: Adds richness and helps stabilize frosting.
• Vanilla Bean Seeds: Provides intense, authentic vanilla flavor.
• Powdered Sugar: Sweetens and thickens frosting.
• Milk: Adjusts frosting consistency for perfect spreadability.

Tools For Making Rhubarb Sticky Buns Easy

• Large Mixing Bowl: Essential for combining dry ingredients and creating dough.
• Small Saucepan: Perfect for heating milk, water, and butter to the right temperature.
• Measuring Cups and Spoons: Critical for accurate ingredient measurements.
• Rolling Pin: Needed to roll out dough into a smooth rectangle.
• 9×13-inch Baking Dish: Provides the ideal space for baking and rising sticky buns.
• Electric Mixer or Whisk: Great for beating mascarpone frosting until smooth.
• Sharp Knife: Used for cutting rolled dough into even bun pieces.
• Spatula: Helpful for spreading melted butter and frosting.
• Cutting Board: Useful surface for rolling and preparing dough.

Tantalizing Rhubarb Sticky Buns With Vanilla Bean Mascarpone Frosting Recipe

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• Total Time: 2 hours 25 minutes
• Yield: 13 1x

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Description

Homemade rhubarb sticky buns with vanilla bean mascarpone frosting combine tangy spring produce with sweet pastry perfection. Bakers will discover a delightful balance of flavors that elevate classic breakfast treats with sophisticated charm.

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Ingredients

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• 3 ¼ cups (406 g) all-purpose flour
• 1 ½ cups (240 g) chopped fresh rhubarb
• ½ cup (120 ml) whole milk
• ½ cup (100 g) brown sugar
• 1 packet (2 ¼ tsps/7 g) active dry yeast
• ¼ cup (50 g) granulated sugar
• 1 cup (120 g) powdered sugar
• ½ cup (113 g) unsalted butter, softened
• ½ vanilla bean, scraped (or 1 tsp vanilla bean paste)
• ½ cup (120 g) mascarpone cheese, softened
• 1 large egg
• ¼ cup (60 ml) water
• ½ tsp salt
• 1 tsp cinnamon
• 2 tbsps unsalted butter, melted
• 1 tbsp cornstarch (optional)
• 1 tbsp milk or cream (more if needed)

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Instructions

1. Dough Preparation: Combine flour, yeast, sugar, and salt in a large mixing bowl. Warm milk, water, and butter to 110F, then mix into dry ingredients. Add egg and blend until a unified dough forms.
2. Kneading and Rising: Transfer dough to a lightly floured surface and knead vigorously for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover with a towel, and let rise in a warm spot for about one hour, or until doubled in size.
3. Flavor Development: Mix brown sugar and cinnamon in a small bowl. Gently coat rhubarb with cornstarch to control moisture and prevent excess liquid during baking.
4. Shaping and Filling: Roll dough into a 12-16 inch rectangle. Brush with melted butter, sprinkle cinnamon-sugar mixture, and distribute rhubarb pieces evenly. Roll tightly from the longest edge, creating a compact log. Slice into 12 equal portions.
5. Second Rise and Baking: Position rolls in a greased 9×13-inch baking dish with slight spacing. Cover and allow a second rise for 30-45 minutes until puffy. Preheat oven to 350F (175C). Bake for 25-30 minutes until golden brown.
6. Frosting Finale: Whip mascarpone, butter, and vanilla bean seeds until smooth. Gradually incorporate powdered sugar, adjusting consistency with milk. Once rolls are slightly cooled, spread frosting while still warm, allowing it to melt into the layers. Serve and savor immediately.

Notes

• Activate Yeast Properly: Ensure milk and water are precisely 110F – too hot kills yeast, too cold prevents activation. Use a digital thermometer for accuracy.
• Control Rhubarb Moisture: Lightly dust cornstarch on rhubarb prevents excess liquid, maintaining perfect dough consistency and preventing soggy buns.
• Knead with Technique: Develop gluten by kneading 6-8 minutes, creating smooth, elastic texture. Press and fold dough rhythmically to build structure.
• Frost at Ideal Temperature: Apply mascarpone frosting when buns are warm but not scorching. This allows gentle melting into layers without completely dissolving the delicate cream.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 350
• Sugar: 22 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 40 mg