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Rhubarb Sticky Buns with Vanilla Bean Mascarpone Frosting

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These Rhubarb Sticky Buns are soft, fluffy, and full of sweet-tart rhubarb flavor. Rolled up with a brown sugar and cinnamon filling, then topped with a creamy vanilla bean mascarpone frosting, they’re a fresh spring twist on classic cinnamon rolls. Perfect for brunch, holidays, or any cozy morning.

Ingredients

Scale

For the Dough:

  • 3 1/4 cups all-purpose flour

  • 1 packet (2 1/4 tsp) active dry yeast

  • 1/4 cup granulated sugar

  • 1/2 tsp salt

  • 1/2 cup whole milk

  • 1/4 cup water

  • 1/4 cup unsalted butter, softened

  • 1 large egg

For the Rhubarb Filling:

  • 1 1/2 cups chopped fresh rhubarb

  • 1/2 cup brown sugar

  • 1 tsp cinnamon

  • 2 tbsp unsalted butter, melted

  • 1 tbsp cornstarch (optional, for thicker filling)

For the Vanilla Bean Mascarpone Frosting:

  • 1/2 cup mascarpone cheese, softened

  • 3 tbsp unsalted butter, softened

  • 1 cup powdered sugar

  • 1 tbsp milk or cream (more if needed)

  • 1/2 vanilla bean, scraped (or 1 tsp vanilla bean paste)

Instructions

  1. Make the Dough:
    In a large bowl, combine 1 cup of the flour, yeast, sugar, and salt. In a small saucepan, heat milk, water, and butter until warm (about 110°F). Pour into the dry ingredients. Add egg and mix until combined. Gradually stir in the remaining flour until a soft dough forms.

  2. Knead and Rise:
    Turn dough out onto a floured surface and knead for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

  3. Make the Filling:
    In a small bowl, mix brown sugar and cinnamon. In another bowl, toss rhubarb with cornstarch (if using). Set aside.

  4. Assemble the Rolls:
    Punch down the dough and roll into a 12×16-inch rectangle. Brush with melted butter, then sprinkle with the cinnamon-sugar mix and spread rhubarb evenly over the top. Roll up tightly from the long side and cut into 12 even pieces.

  5. Second Rise:
    Place rolls in a greased 9×13-inch baking dish. Cover and let rise for 30–45 minutes, until puffy.

  6. Bake:
    Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown.

  7. Make the Frosting:
    In a medium bowl, beat mascarpone, butter, and vanilla bean seeds until smooth. Gradually mix in powdered sugar. Add milk as needed to reach a spreadable consistency.

  8. Frost and Serve:
    Let buns cool slightly, then frost while still warm so the frosting melts into the rolls. Serve fresh!

Notes

  • You can prep the dough the night before and refrigerate overnight after shaping. Let it come to room temperature before baking.

  • Swap rhubarb with strawberries or raspberries for a variation.

  • Add chopped nuts like pecans or walnuts for crunch.

Find it online: https://ukfinda.com/rhubarb-sticky-buns-with-vanilla-bean-mascarpone-frosting/