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Rhubarb Sticky Buns: A Rosy Spring Treat

Four freshly baked Rhubarb sticky buns covered in a rich, dark caramel glaze and topped with chopped pecans on a white plate.
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Make these visually striking rhubarb sticky buns for a unique spring breakfast. The tart rhubarb balances the sweet glaze, offering a fresh alternative to traditional cinnamon rolls.

Ingredients

Scale
  • 1 package (14.4 ounces) refrigerated sweet roll dough
  • 1 cup chopped fresh rhubarb
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1/4 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans or walnuts (optional)

Instructions

  1. Prepare the rhubarb filling: In a small saucepan, combine the chopped rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly, about 8 to 10 minutes. Remove from heat and set aside to cool.
  2. Prepare the sticky topping: In a separate small saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup. Bring the mixture to a simmer and cook for 1 minute, stirring constantly. Remove from heat and stir in the vanilla extract. Pour this mixture evenly into the bottom of a 9×9 inch baking pan. Sprinkle the chopped nuts, if using, over the topping.
  3. Prepare the rolls: Unroll the refrigerated sweet roll dough onto a clean surface. Gently flatten each roll slightly. Spread the cooled rhubarb filling evenly over the surface of the dough pieces.
  4. Roll and cut: Roll the dough up tightly into a log. Slice the log into 12 equal pieces. Place the cut rolls, cut-side up, snugly in the prepared baking pan over the sticky topping.
  5. Bake: Preheat your oven to 375 degrees Fahrenheit. Cover the pan loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the tops are golden brown.
  6. Cool and invert: Let the buns cool in the pan for only 5 minutes. Place a serving plate upside down over the baking pan. Carefully flip the pan and plate over together to release the sticky buns onto the plate. Serve warm.

Notes

  • For a brighter pink color, you can add one drop of red food coloring to the rhubarb mixture before filling the rolls.
  • If you prefer a less tart flavor, increase the granulated sugar in the rhubarb filling by 2 tablespoons.
  • You can substitute maple syrup for the corn syrup in the sticky topping for a different flavor profile.

Nutrition

Find it online: https://cookerycommand.com/rhubarb-sticky-buns-rosy-spring-treat/