Description
Rhubarb sticky buns with vanilla bean mascarpone frosting blend sweet and tangy flavors into a delightful breakfast pastry. Rich mascarpone frosting and tender rhubarb ribbons elevate this classic treat, inviting you to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 ¼ cups (406 grams) all-purpose flour
- 1 ½ cups (240 grams) chopped fresh rhubarb
- ½ cup (120 milliliters) whole milk
- ½ cup (100 grams) brown sugar
Leavening and Sweet Ingredients:
- 1 packet (2 ¼ teaspoons/7 grams) active dry yeast
- ¼ cup (50 grams) granulated sugar
- 1 cup (120 grams) powdered sugar
Supplementary Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ½ vanilla bean, scraped (or 1 teaspoon vanilla bean paste)
- ½ cup (120 grams) mascarpone cheese, softened
- 1 large egg
- ¼ cup (60 milliliters) water
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch (optional)
- 1 tablespoon milk or cream (more if needed)
Instructions
- Create a silky, elastic dough by blending flour, yeast, sugar, and salt in a spacious mixing vessel. Warm milk, water, and butter to about 110F, then integrate into the dry ingredients. Incorporate the egg and mix thoroughly until a cohesive mixture forms.
- Transfer the soft dough onto a lightly dusted work surface. Knead vigorously for 6-8 minutes, developing a smooth, pliable texture. Nestle the dough into a greased bowl, drape with a clean kitchen towel, and allow to rise in a draft-free, warm environment for approximately one hour until it doubles in volume.
- Prepare the flavor base by combining brown sugar and cinnamon in a small bowl. Separately, gently coat the rhubarb with cornstarch, ensuring each piece is lightly dusted to prevent excessive moisture.
- Deflate the risen dough and roll into a rectangular shape measuring 12-16 inches. Lavishly brush with melted butter, then generously distribute the cinnamon-sugar mixture. Arrange the rhubarb pieces evenly across the surface. Carefully roll the dough from the longest edge, creating a tight, compact log. Slice into 12 uniform portions.
- Arrange the rolled sections in a greased 9×13-inch baking dish, allowing slight spacing between each roll. Cover and permit a second rise for 30-45 minutes until they appear puffy and slightly expanded.
- Heat the oven to 350F (175C). Bake the rolls until they transform into a golden, enticing hue, approximately 25-30 minutes.
- Craft the luxurious frosting by whipping mascarpone, butter, and delicate vanilla bean seeds until achieving a smooth, creamy consistency. Gradually fold in powdered sugar, adjusting with milk to reach a spreadable texture.
- Allow the baked rolls to cool momentarily, then generously apply the frosting while still warm, enabling it to delicately melt into the tender layers. Serve immediately for maximum enjoyment.
Notes
- Swap flour for gluten-free blend to create a celiac-friendly version that maintains the same soft, tender texture.
- Reduce sugar content by using monk fruit sweetener or stevia for a lower-calorie alternative without compromising delicious flavor.
- Enhance rhubarb’s tartness by briefly macerating with orange zest or adding a splash of vanilla extract during preparation.
- Prevent dough from sticking by using parchment paper or generously flouring work surfaces during rolling and shaping stages.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 310
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg