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.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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