Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting are a luxurious twist on classic sticky buns, featuring soft, pillowy dough swirled with sweet-tart rhubarb filling and topped with a rich, creamy frosting that melts into every bite. The tanginess of rhubarb perfectly balances the sweet, buttery caramel glaze, while the mascarpone frosting adds an irresistible finishing touch.

Why You’ll Love This Recipe

These sticky buns are the ultimate comfort bake. The rhubarb brings a bright, seasonal flavor to the rich and gooey rolls, making them feel fresh and indulgent all at once. The mascarpone frosting infused with real vanilla bean is elegant and creamy, offering a slightly tangy contrast to the caramelized rhubarb filling. Whether served warm for brunch or as a decadent dessert, these buns will win hearts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

• All-purpose flour
• Whole milk
• Active dry yeast
• Granulated sugar
• Eggs
• Unsalted butter
• Salt

For the Rhubarb Filling

• Fresh rhubarb, chopped
• Brown sugar
• Granulated sugar
• Unsalted butter
• Cornstarch
• Cinnamon (optional)

For the Caramel Glaze

• Unsalted butter
• Brown sugar
• Heavy cream
• Salt

For the Vanilla Bean Mascarpone Frosting

• Mascarpone cheese
• Powdered sugar
• Vanilla bean or vanilla bean paste
• Heavy cream

Directions

1. Make the dough: Warm the milk and mix with yeast and a bit of sugar. Let it bloom until foamy. In a mixer, combine flour, sugar, eggs, softened butter, and salt. Add yeast mixture and knead until smooth. Cover and let rise for 1–2 hours until doubled in size.
2. Prepare the rhubarb filling: Cook rhubarb with sugars, butter, and cornstarch over medium heat until thickened and jammy. Let cool.
3. Make the caramel glaze: In a saucepan, melt butter with brown sugar, cream, and salt until smooth. Pour into a greased 9×13-inch baking dish.
4. Assemble the rolls: Roll dough into a large rectangle. Spread cooled rhubarb filling evenly over the dough. Roll up tightly from the long edge and slice into 12 even pieces.
5. Place and proof: Place rolls on top of the caramel glaze in the dish. Cover and let rise for about 45 minutes, until puffy.
6. Bake: Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden and cooked through. Let rest for 5 minutes, then invert onto a serving tray to let the glaze coat the buns.
7. Make the frosting: Whip mascarpone, powdered sugar, vanilla bean paste, and cream until smooth and fluffy.
8. Frost and serve: Spread or pipe frosting over warm sticky buns. Serve immediately for the ultimate experience.

Servings and timing

This recipe makes 12 sticky buns.
Prep time: 30 minutes
Rising time: 2–3 hours total
Bake time: 30–35 minutes
Total time: 3.5–4 hours

Variations

• Fruit mix: Add strawberries or raspberries to the rhubarb filling for a berry-rhubarb blend.
• Nutty crunch: Sprinkle chopped pecans or walnuts over the caramel layer before adding the buns.
• Spice it up: Add ground ginger or cardamom to the filling for a warming twist.
• Glaze-free version: Skip the caramel layer for a more classic roll style with just frosting on top.
• Cream cheese frosting: Swap mascarpone for cream cheese for a tangier, more traditional frosting.

Storage/reheating

Store leftover sticky buns in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20–30 seconds or in a 300°F (150°C) oven for 10 minutes to restore softness and gooeyness. For best results, frost just before serving, or re-frost lightly after reheating.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it first to remove excess liquid before cooking into the filling.

Can I make the dough ahead of time?

Yes, prepare the dough the night before and let it rise overnight in the refrigerator. Bring to room temperature before rolling out.

Can I freeze these sticky buns?

Yes, freeze before or after baking (without frosting). Thaw in the fridge overnight and warm in the oven before serving.

Is mascarpone the same as cream cheese?

No, mascarpone is creamier and less tangy, which gives the frosting a rich, delicate flavor.

Can I use instant yeast instead of active dry?

Yes, you can substitute instant yeast 1:1, and skip the blooming step—just mix it directly with dry ingredients.

Why is my dough not rising?

Check that your yeast is fresh and the milk is warm (not hot). Cold environments can also slow the rise.

What’s the best way to roll the dough evenly?

Lightly flour your surface and roll into a rectangle about ¼ inch thick, using a ruler or bench scraper to square the edges.

Can I skip the caramel glaze?

You can, but the glaze adds a gooey texture and flavor that elevates the sticky buns.

How can I make the frosting more spreadable?

Add more cream or a splash of milk to loosen the consistency slightly.

What should I serve these with?

Coffee, tea, or a glass of cold milk all pair beautifully with these rich, warm buns.

Conclusion

Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting are a show-stopping treat that’s perfect for brunch, special occasions, or when you simply want to elevate your baking game. With their gooey caramel base, tangy rhubarb center, and luxurious vanilla-speckled frosting, these buns strike the perfect balance of comfort and elegance. One bite, and you’ll be hooked.

Print