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Freshly baked rhubarb sticky buns with a gooey topping.

Rhubarb Sticky Buns

A bright, tart filling swirled into pillowy, buttery rolls, perfect for brunch or impressing guests.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Breakfast, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour Use unbleached for better flavor.
  • 1/4 cup sugar For sweetening the dough.
  • 1 packet active dry yeast Check expiration for freshness.
  • 1/2 teaspoon salt Enhances flavor.
  • 1/2 cup milk Warm to activate yeast.
  • 1/4 cup butter Melted for rich flavor.
  • 1 large egg Adds richness to the dough.
Filling Ingredients
  • 1 cup chopped fresh rhubarb Use firm stalks.
  • 1/2 cup brown sugar Adds moisture and flavor.
  • 1 teaspoon cinnamon For added warmth.
Glaze Ingredients
  • 1/2 cup powdered sugar For sweet glazing.
  • 2 tablespoons milk Adjust for glaze consistency.
  • 1 teaspoon vanilla extract For flavor in glaze.

Method
 

Preparation
  1. In a bowl, whisk together the flour, sugar, yeast, and salt.
  2. Heat the milk and butter until warm (about 105–115°F), then stir into the dry mixture, add egg, and mix until a shaggy dough forms.
Kneading and Rising
  1. Knead the dough on a floured surface for 6-8 minutes, then let it rise in a greased bowl until doubled, about 1 hour.
Filling and Rolling
  1. Preheat oven to 350°F (175°C). Roll the risen dough into a rectangle.
  2. Mix rhubarb with brown sugar and cinnamon, spread it over the dough, and roll it up tightly.
Cutting and Second Rise
  1. Cut into pieces and let them rise for another 30 minutes in a greased dish.
Baking
  1. Bake for about 25 minutes until golden brown.
Glazing
  1. Whisk powdered sugar with milk and vanilla until smooth, then drizzle over warm buns.

Notes

For best results, let the rolls cool 10–15 minutes before slicing to avoid a runny filling. Can be stored in an airtight container for up to 3 days.