Description
These Rhubarb Sticky Buns are a delightful breakfast treat combining a soft, tender dough with a tangy rhubarb filling and a rich, caramel-like sticky topping. The balance of sweet and tart flavors, along with a crunchy pecan topping, makes these buns an irresistible morning indulgence perfect for spring or any time rhubarb is in season.
Ingredients
Scale
Dough
- 2 ¼ teaspoons active dry yeast
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg
- ½ teaspoon salt
- 3 cups all-purpose flour
Filling
- 1 ½ cups chopped fresh rhubarb
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 4 tablespoons unsalted butter, softened
Topping
- ½ cup brown sugar
- ¼ cup unsalted butter, melted
- 2 tablespoons corn syrup
- ¼ cup chopped pecans (optional)
Instructions
- Activate Yeast: In a large bowl, dissolve the yeast in warm milk and let it rest about 5 minutes until foamy, indicating the yeast is active.
- Prepare Dough: Add granulated sugar, melted butter, egg, and salt to the yeast mixture; mix well. Gradually incorporate the flour until a soft dough forms.
- Knead Dough: On a lightly floured surface, knead the dough for 6 to 8 minutes until smooth and elastic, developing the gluten structure for a tender bun.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm area for about 1 hour until it has doubled in size.
- Prepare Filling and Topping: Mix chopped rhubarb, brown sugar, cinnamon, and ginger in a small bowl for the filling. In another bowl, combine melted butter, brown sugar, and corn syrup for the sticky topping.
- Prepare Baking Dish: Evenly spread the sticky topping mixture into the bottom of a greased 9×13 inch baking dish. Sprinkle chopped pecans over the topping if using.
- Shape Dough: Roll the risen dough into a large rectangle about ¼ inch thick. Spread softened butter evenly over the dough, then sprinkle the rhubarb filling across the surface.
- Roll and Slice: Roll the dough tightly into a log and cut into 12 equal slices.
- Second Rise: Arrange the slices cut side up in the prepared baking dish over the topping. Cover and let rise for 30 minutes for a light, fluffy texture.
- Bake: Preheat the oven to 350°F. Bake the buns for 30 to 35 minutes until golden brown and cooked through.
- Invert and Serve: Let the buns cool for about 5 minutes, then carefully invert the pan onto a serving platter, allowing the sticky topping to coat the buns beautifully.
Notes
- Fresh rhubarb provides a bright tart flavor that balances the sweet sticky topping perfectly.
- If your rhubarb is very tart, consider adding an extra tablespoon of sugar to the filling for a milder taste.
- Chopped pecans on top are optional but add a delightful crunch and nutty flavor.
- Ensure milk is not too hot when activating yeast to avoid killing the yeast.
- Allow buns to cool slightly before inverting to prevent the topping from spilling excessively.
