Description
A detailed recipe for making soft, sweet yeast rolls filled with tart rhubarb and spiced with ground cardamom, topped with a rich, gooey caramel sauce.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, plus 1 teaspoon for yeast
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 cup chopped fresh or frozen rhubarb (small dice)
- 1/2 cup packed light brown sugar (for filling)
- 2 teaspoons ground cardamom (for filling)
- 1/2 cup unsalted butter (for topping)
- 1 cup packed light brown sugar (for topping)
- 1/2 cup honey
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
- Make the dough: Stir the remaining 1/4 cup sugar, melted butter, and egg into the yeast mixture. Gradually add the flour and salt. Mix until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare the filling: While the dough rises, toss the diced rhubarb with 1/2 cup brown sugar and 2 teaspoons cardamom in a small bowl. Set aside.
- Shape the buns: Punch down the risen dough. Roll it out on a lightly floured surface into a 12×18 inch rectangle. Sprinkle the rhubarb mixture evenly over the dough. Roll the dough tightly along the long edge to form a log.
- Cut the rolls: Cut the log into 12 equal pieces, about 1.5 inches thick.
- Prepare the topping: In a small saucepan, melt the 1/2 cup butter with 1 cup brown sugar and honey over medium heat. Stir until the sugar dissolves and the mixture bubbles slightly, about 3 minutes. Remove from heat and stir in the heavy cream and vanilla extract.
- Assemble: Pour the topping mixture evenly into the bottom of a 9×13 inch baking pan. Arrange the cut buns cut-side up in the pan over the caramel mixture.
- Second proof: Cover the pan loosely and let the buns rise again for 30 minutes. Preheat your oven to 375°F (190°C).
- Bake: Bake for 25 to 30 minutes, or until the tops are golden brown.
- Cool and invert: Let the buns cool in the pan for only 5 minutes. Place a serving plate over the pan and carefully invert the buns onto the plate. Serve warm.
Notes
- If your rhubarb is very watery after mixing with sugar, drain off any excess liquid before spreading it on the dough.
- For a stronger cardamom flavor, you can lightly toast the ground spice in a dry pan for 30 seconds before adding it to the filling mixture.
- Do not overbake; this keeps the interior of the buns soft and moist.
- Prep Time: 45 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg