Rhubarb Sticky Buns
Indulge in the perfect blend of tangy and sweet with these irresistibly soft and gooey Rhubarb Sticky Buns. Featuring a pillowy homemade dough, these buns are packed with a vibrant rhubarb and brown sugar filling spiced with cinnamon, all crowned with a luscious caramel glaze. As they bake, the tartness of rhubarb balances beautifully with the buttery caramel, creating a melt-in-your-mouth texture that screams comfort. Ideal for brunch or a decadent treat, these buns are baked to golden perfection and flipped to reveal a glossy, sticky topping. Easy to make yet impressively flavorful, they’ll have your family and guests coming back for seconds! Perfect keywords for SEO include rhubarb sticky buns, caramel glaze, homemade dough, and brunch recipes.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 large Eggs
- 2 cups Rhubarb stalks (diced)
- 1 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
Warm the milk in a small saucepan over low heat until it reaches about 110°F. Remove from heat and stir in 2 tablespoons of butter until melted.
Transfer the milk mixture to a large mixing bowl. Stir in 1 tablespoon of granulated sugar and the yeast. Let it sit for 5-10 minutes until it becomes foamy.
Add the remaining sugar, eggs, salt, and 3 1/2 cups of flour to the bowl. Stir until the dough starts to come together.
Knead the dough on a lightly floured surface for about 8 minutes, gradually incorporating the remaining flour until the dough becomes smooth and elastic.
Place the dough in a greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place for 1 1/2 to 2 hours, or until it doubles in size.
While the dough is rising, prepare the filling. In a medium bowl, combine the diced rhubarb, brown sugar, and 1 teaspoon of cinnamon. Set aside.
Prepare the caramel glaze by combining the remaining butter (2 tablespoons), heavy cream, remaining brown sugar (1/4 cup), and vanilla extract in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture thickens slightly. Remove from heat and pour into a greased 9x13-inch baking dish.
Once the dough has doubled, punch it down and roll it out into a 12x18-inch rectangle.
Spread the rhubarb filling evenly over the dough, leaving a 1-inch border along the edges. Sprinkle the remaining cinnamon (1 teaspoon) over the filling.
Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam to seal.
Slice the log into 12 equal pieces and arrange them cut-side up in the prepared baking dish on top of the caramel glaze.
Cover the dish with plastic wrap and let the buns rise for another 30 minutes.
Preheat your oven to 350°F. Bake the buns for 30-35 minutes, or until golden brown and cooked through.
Remove the buns from the oven and let them cool in the pan for 10 minutes. Invert the baking dish onto a serving platter so the caramel glaze coats the buns. Serve warm.
Nutrition Facts
Calories |
4717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 850.5 g | 309% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 454.2 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 955 mg | 73% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 2548 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
