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Fluffy and bright with a perfectly tangy bite, these Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting will wake up any weekend morning. This recipe weaves tart rhubarb jam through buttery homemade brioche, swirled into coils and generously crowned with creamy, softly sweet mascarpone frosting. Comforting and visually stunning, they take a classic bakery treat to a new level while capturing those brief weeks of peak rhubarb season.
I first baked these on a rainy spring Sunday, eager to use up rhubarb from my neighbor’s garden. Now it is a late spring tradition everyone in my house eagerly anticipates.
Ingredients
- Rhubarb: Chopped fresh rhubarb brings tart flavor and gorgeous color. Opt for stalks that are firm with vibrant pink or red hues
- Granulated sugar: Essential for both jam and dough. Look for fine cane sugar which dissolves evenly
- Salt: Boosts every component’s flavor. Use a pure sea salt for best results
- Vanilla bean paste: Imparts deep, aromatic sweetness. Choose a high quality paste for vibrant flecks and pure vanilla notes
- Active dry yeast: Gives rise and fluffiness. Check the expiration to ensure it is fresh
- Whole milk: Enriches the dough and softens texture. Use milk with a rich creamline for best taste
- All-purpose flour: Provides structure to the buns. Opt for unbleached flour for a tender crumb
- Eggs: Bind and enrich. Pick large eggs at room temperature for even mixing
- Unsalted butter: Makes the dough buttery and soft. Choose high fat European-style if possible
- Mascarpone cheese: Creates the thick creamy frosting. Always use cheese straight from the fridge for best texture
- Cream cheese: Adds tang and body to frosting. A block cream cheese has the best consistency for frosting
- Powdered sugar: Sweetens and smooths the frosting. Look for brands that sift easily to avoid lumps
Step-by-Step Instructions
- Prepare the Rhubarb Quick Jam:
- Combine chopped rhubarb, granulated sugar, and a pinch of salt in a medium saucepan. Set over medium heat, stir frequently until the mixture boils. Reduce heat slightly. Continue cooking for ten to fifteen minutes. Stir often until it becomes thick and jammy. Remove from heat and stir in the vanilla bean paste. Let the jam cool completely. Store in a jar in the refrigerator until needed.
- Prepare the Brioche Dough:
- In a small bowl, combine the active dry yeast, lukewarm milk, and two tablespoons of granulated sugar. Mix and let it sit for ten to fifteen minutes until foamy. In your stand mixer bowl, combine the flour, salt, and remaining sugar. Mix briefly. Add the eggs, vanilla bean paste, and yeast mixture. Mix on low for two to three minutes. The dough may look dry—this is expected. Increase speed to medium and mix for another ten minutes until you develop a soft, smooth dough. Gradually incorporate room temperature butter. Add a few cubes at a time and mix well before adding more. Keep mixing until the dough becomes elastic and smooth. Place the dough in a lightly greased bowl. Cover and let it rise in a warm spot for one to one and a half hours until doubled.
- Assemble the Sticky Buns:
- When the dough has risen, turn it out onto a floured surface and roll into a large rectangle. Spread the cooled rhubarb jam in an even layer. Leave a border at the edges so the jam does not leak. Roll the dough tightly from the long edge into a log. Slice into even buns. Place in a greased baking dish. Cover and let the buns rise for thirty to forty-five minutes until puffy. Preheat your oven to three hundred fifty degrees Fahrenheit, or one hundred seventy-five degrees Celsius. Bake the buns for twenty-five to thirty minutes until golden brown. Remove pan and let buns cool slightly.
- Prepare the Vanilla Bean Mascarpone Frosting:
- In a bowl, combine mascarpone cheese, cream cheese, and vanilla bean paste. Mix until smooth. Gradually add sifted powdered sugar. Mix until creamy and lump free.
- Finish the Sticky Buns:
- Spread the mascarpone frosting over the warm buns using an offset spatula or the back of a spoon. Serve the buns warm or at room temperature. They are best shared with loved ones over a cup of coffee.
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One of my favorite memories is serving these to my parents for Mother’s Day brunch. The scent of baking brioche filled the house, and with every bite, my mom smiled and asked for the recipe to keep for herself. The jammy filling reminds me of spring mornings in our old kitchen with sun streaming in and laughter around the table.
Storage Tips
These sticky buns will keep in an airtight container at room temperature for up to twenty-four hours. For longer storage, refrigerate them tightly wrapped for up to three days. You can also freeze baked, unfrosted buns for up to six weeks. Thaw overnight at room temperature and frost fresh before serving.
Ingredient Substitutions
No rhubarb on hand? Use strawberries or a mix of tart apples and raspberries for a different twist. Mascarpone can be swapped with additional cream cheese in a pinch. For the dough, you can substitute part whole wheat flour for added nutty flavor, though the texture will be slightly denser.
Serving Suggestions
Serve these warm for best gooey texture. They are perfect with freshly brewed coffee or a pot of black tea. For brunch, add fresh sliced fruit or a dollop of whipped cream. For dessert, try a drizzle of honey and a few toasted pistachios scattered on top.
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These rhubarb sticky buns are a delightful mix of tart and sweet, making them the perfect centerpiece for seasonal celebrations.
Frequently Asked Questions
- → Can I use frozen rhubarb for the filling?
Yes, frozen rhubarb works well. Thaw and drain any excess liquid before making the jam.
- → What makes the brioche dough so soft?
Enriched with eggs and butter, the dough yields an extra-tender, fluffy texture after baking.
- → How should I store leftover buns?
Store in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.
- → Can the frosting be made ahead?
Yes, prepare the mascarpone frosting up to two days in advance and store it covered in the refrigerator.
- → Is it possible to make the dough the night before?
Absolutely. Let the shaped buns rise in the fridge overnight, then bake fresh the next day.
- → What can I use instead of mascarpone?
Full-fat cream cheese is a good substitute, but the flavor will be slightly tangier.