Rhubarb Sticky Buns
Rhubarb Sticky Buns are a warm, gooey delight that perfectly balances tart rhubarb and sweet, sticky glaze. These irresistible treats are ideal for brunches, cozy family gatherings, or any occasion that calls for a touch of sweetness. With their stunning visual appeal and mouthwatering aroma, these buns not only taste divine but also make a beautiful centerpiece for your table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 4 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup unsalted butter, melted
- 2 tsp active dry yeast
- 1 cup warm milk (110°F/43°C)
- 2 large eggs
- 1 tsp cinnamon
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare the Dough: In a bowl, combine warm milk with sugar and yeast; let sit until foamy (about 5 minutes). In another bowl, mix flour and salt; then add melted butter and eggs.
- Knead Until Smooth: Transfer dough to a floured surface; knead until soft and elastic (8-10 minutes). Place in greased bowl, cover with a towel, and let rise until doubled in size (1-2 hours).
- Create the Filling: Mix chopped rhubarb with sugar and cinnamon in a bowl.
- Assemble the Buns: Roll out risen dough into a rectangle. Spread butter over the dough, sprinkle filling on top, roll tightly into a log shape, then cut into pieces.
- Bake to Perfection: Place buns in greased baking pan; bake at 350°F (175°C) for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 bun (80g)
- Calories: 290
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: For added flavor depth, consider incorporating nuts or chocolate chips into the filling. If fresh rhubarb is unavailable, frozen can be used—just drain excess liquid before mixing.