Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting are a delightful twist on the classic sticky bun, incorporating the tartness of rhubarb with the rich sweetness of vanilla-infused mascarpone. These buns feature a soft, buttery brioche dough filled with a homemade rhubarb jam, all topped with a creamy vanilla bean mascarpone frosting.
Why You’ll Love This Recipe
- Seasonal Delight: Utilizes fresh rhubarb, making it perfect for spring and early summer baking.
- Flavor Harmony: The tartness of rhubarb complements the sweet, creamy frosting, creating a balanced flavor profile.
- Impressive Presentation: These buns are not only delicious but also visually appealing, making them ideal for brunches or special occasions.
- Make-Ahead Friendly: The brioche dough can be prepared in advance, allowing for convenient baking.
- Versatile: Suitable for breakfast, dessert, or a sweet snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Rhubarb Quick Jam:
- Fresh rhubarb
- Granulated sugar
- Pinch of salt
- Vanilla bean paste
For the Brioche Dough:
- Active dry yeast
- Whole milk
- Granulated sugar
- All-purpose flour
- Salt
- Large eggs
- Vanilla bean paste
- Unsalted butter
For the Vanilla Bean Mascarpone Frosting:
- Mascarpone cheese
- Cream cheese
- Vanilla bean paste
- Powdered sugar
Directions
- Prepare the Rhubarb Quick Jam: In a saucepan, combine chopped rhubarb, granulated sugar, and a pinch of salt. Cook over medium heat, stirring frequently, until the mixture thickens into a jam-like consistency. Remove from heat and stir in vanilla bean paste. Allow to cool completely.
- Make the Brioche Dough: Dissolve active dry yeast in lukewarm whole milk with a portion of granulated sugar. Let it sit until foamy. In a stand mixer, combine all-purpose flour, salt, remaining sugar, eggs, and vanilla bean paste. Add the yeast mixture and mix until a dough forms. Gradually add softened unsalted butter, mixing until the dough is smooth and elastic. Transfer to an oiled bowl, cover, and let it rise until doubled in size.
- Assemble the Sticky Buns: Roll out the risen dough into a large rectangle on a floured surface. Spread the cooled rhubarb jam evenly over the dough. Starting from a long edge, roll the dough into a tight log. Cut the log into equal pieces and place them in a greased baking dish, leaving space between each piece. Cover and let them rise until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns until golden brown and cooked through.
- Prepare the Vanilla Bean Mascarpone Frosting: While the buns are baking, beat together mascarpone cheese, cream cheese, vanilla bean paste, and sifted powdered sugar until smooth and creamy.
- Frost and Serve: Once the buns have cooled slightly, spread the frosting generously over each bun. Serve warm or at room temperature.
Servings and Timing
- Servings: Approximately 12 buns
- Preparation Time: 2 hours (including dough rising time)
- Cooking Time: 25-30 minutes
- Total Time: Approximately 2 hours 30 minutes
Variations
- Fruit Substitutions: Replace rhubarb with other fruits like strawberries or raspberries for a different flavor.
- Nut Addition: Sprinkle chopped nuts, such as pecans or walnuts, over the rhubarb jam before rolling the dough for added texture.
- Spiced Dough: Incorporate ground cinnamon or cardamom into the dough for a warm spice note.
Storage/Reheating
- Storage: Store leftover buns in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freezing: Unfrosted buns can be frozen for up to 3 months. Thaw at room temperature and warm before frosting.
- Reheating: Warm buns in the oven at 300°F (150°C) for about 10 minutes or microwave individual buns for 20-30 seconds.
FAQs
Can I prepare the dough ahead of time?
Yes, the brioche dough can be made a day in advance and refrigerated overnight. This slow fermentation enhances the flavor.
Is it necessary to use vanilla bean paste?
Vanilla bean paste provides a rich flavor and visual appeal. If unavailable, you can substitute with an equal amount of pure vanilla extract.
Can I make the rhubarb jam in advance?
Absolutely, the rhubarb jam can be prepared up to a week ahead and stored in the refrigerator.
What if I don’t have mascarpone cheese?
You can substitute mascarpone with additional cream cheese, though the flavor and texture will be slightly different.
How do I know when the buns are fully baked?
The buns should be golden brown on top, and an internal temperature should read about 190°F (88°C).
Print
Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 sticky buns
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These soft and gooey rhubarb sticky buns are a springtime twist on a classic favorite. Swirled with sweet-tart rhubarb filling and topped with a rich vanilla bean mascarpone frosting, they’re the ultimate weekend treat. Perfect for brunch, dessert, or just because!
Ingredients
For the dough:
-
3/4 cup warm milk (about 110°F)
-
2 1/4 tsp active dry yeast (1 packet)
-
1/4 cup granulated sugar
-
1/4 cup unsalted butter, melted
-
1 large egg
-
1/2 tsp salt
-
2 3/4 cups all-purpose flour
For the rhubarb filling:
-
2 cups chopped fresh rhubarb
-
1/3 cup brown sugar
-
1/4 cup granulated sugar
-
2 tbsp cornstarch
-
1/2 tsp ground cinnamon
-
1 tsp vanilla extract
-
Pinch of salt
For the frosting:
-
1/2 cup mascarpone cheese (room temperature)
-
1/4 cup unsalted butter (room temperature)
-
1 1/4 cups powdered sugar
-
1 tsp vanilla bean paste (or extract)
-
1-2 tbsp milk (as needed for consistency)
Instructions
-
Make the dough: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Stir in sugar, melted butter, egg, and salt. Add flour gradually and mix until a soft dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.
-
Let it rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
-
Make the filling: While the dough rises, cook the rhubarb, brown sugar, granulated sugar, cornstarch, cinnamon, vanilla, and salt in a saucepan over medium heat until thick and jammy (about 10–12 minutes). Let cool.
-
Roll and fill: Roll out the dough into a 12×16-inch rectangle. Spread the cooled rhubarb filling evenly over the dough. Roll up tightly from the long side and slice into 12 equal pieces.
-
Second rise: Place buns in a greased 9×13-inch baking dish. Cover and let rise for another 30–40 minutes until puffy.
-
Bake: Preheat oven to 350°F (175°C). Bake buns for 25–30 minutes until golden and cooked through.
-
Make the frosting: In a medium bowl, beat mascarpone and butter until smooth. Add powdered sugar and vanilla bean paste, and mix well. Add milk a little at a time until desired consistency is reached.
-
Frost and serve: Let buns cool slightly before spreading with the frosting. Serve warm or at room temperature.
Notes
-
These buns are best the day they’re made but can be reheated the next day.
-
You can prep the dough and filling the night before, then assemble and bake in the morning.
-
For extra decadence, drizzle with a bit of maple syrup or caramel before frosting.
Your email address will not be published. Required fields are marked *