Rhubarb Cinnamon Buns – Sweet, Tangy Bakery-Style Rolls

Rhubarb Cinnamon Buns are a delicious twist on classic cinnamon rolls. Soft, fluffy dough is filled with a warm cinnamon sugar mixture and bright, tangy rhubarb that melts into the swirls while baking. The result is a sweet and slightly tart pastry that feels comforting and special.

Why You’ll Love This Recipe

• Soft, fluffy homemade dough
• Sweet cinnamon filling balanced with tart rhubarb
• Perfect for brunch, breakfast, or dessert
• Wonderful spring baking recipe
• Great make-ahead treat for gatherings

Ingredients

Dough

• 3 ½ cups all purpose flour
• 2 ¼ teaspoons active dry yeast
• ¾ cup warm milk
• ¼ cup granulated sugar
• ¼ cup butter, melted
• 1 egg
• ½ teaspoon salt

Filling

• 1 cup rhubarb, finely chopped
• ½ cup brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon cinnamon
• 3 tablespoons butter, softened

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. In a bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.
2. Add sugar, melted butter, egg, and salt. Mix well.
3. Gradually add flour and mix until a soft dough forms.
4. Knead the dough for 6–8 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
6. Roll the dough into a large rectangle about ¼ inch thick.
7. Spread softened butter over the dough.
8. Mix brown sugar, granulated sugar, and cinnamon, then sprinkle evenly over the dough.
9. Scatter chopped rhubarb across the surface.
10. Roll the dough tightly into a log and slice into 12 buns.
11. Place buns in a greased baking dish and let rise again for 30 minutes.
12. Bake at 350°F (175°C) for 22–25 minutes until golden brown.
13. Mix powdered sugar, milk, and vanilla to make the glaze.
14. Drizzle glaze over warm buns before serving.

Tips & Variations

• Cut rhubarb into very small pieces so it softens easily during baking.
• Add orange zest to the filling for extra brightness.
• Use cream cheese frosting instead of glaze for richer buns.
• Sprinkle chopped pecans or walnuts in the filling for texture.
• Prepare buns the night before and refrigerate before the second rise.

Storage & Freezer Instructions

• Store rhubarb cinnamon buns in an airtight container at room temperature for 2 days.
• Refrigerate for up to 4 days.
• Freeze baked buns for up to 2 months and reheat before serving.

Serving & Pairing Ideas

• Serve warm with coffee or tea for breakfast.
• Perfect addition to a spring brunch table.
• Pair with fresh fruit or yogurt.
• Enjoy as a sweet afternoon treat.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes. If using frozen rhubarb, thaw it first and pat it dry to remove excess moisture before adding it to the filling.

Why is my dough not rising?

Make sure the milk is warm but not hot. Milk that is too hot can kill the yeast, preventing the dough from rising.

Can I prepare the buns overnight?

Yes. After shaping the buns, cover the baking dish and refrigerate overnight. Let them sit at room temperature for about 30 minutes before baking.

Can I make these buns without glaze?

Absolutely. They are delicious on their own or lightly dusted with powdered sugar.

Ready to Make It?

Rhubarb Cinnamon Buns bring together soft, fluffy dough with the perfect balance of sweet cinnamon and tangy rhubarb. They’re a cozy homemade treat that feels special enough for brunch but simple enough for weekend baking.

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• Orange Chocolate Posset – A creamy citrus dessert with smooth chocolate flavor.
• Creamy Grape Salad – A refreshing fruit salad with creamy dressing and crunchy topping.

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