Rhubarb Rosé Sticky Buns With Almond Cream

Recipe Card

For the Dough


  • 1/2 cup whole milk or non-dairy milk
  • 3 tablespoons softened unsalted butter or olive oil
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 1/4 -1 1/2 cups all-purpose flour
  • 1 cup bread flour
  • 1 teaspoon instant yeast
  • 1/2 teaspoon kosher salt

For the Rosé-Poached Rhubarb


  • 1 1/2 cups rosé wine
  • 1 cup granulated sugar
  • 1 split vanilla bean
  • 2 teaspoons red wine vinegar
  • 1 lemon, juiced
  • Pinch salt
  • 1 pound rhubarb (about 5 large stalks), cut into 3" batons
  • 1/2 cup toasted sliced almonds, optional

For the Almond Cream


  • 1 3/4 cups blanched slivered almonds
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 2 large eggs

Make the Dough


  • Step 1

    Heat milk, butter or olive oil, sugar, and vanilla extract in a small pot over low heat, stirring occasionally until sugar is dissolved.

  • Step 2

    Add milk and yeast to the bowl of a stand mixer fitted with the dough hook attachment and stir to combine.

  • Step 3

    Add eggs and half the all-purpose flour, stirring on medium speed until well combined. Scrape down sides of the bowl and add remaining flour, and salt. Stir on medium-low speed until dough is smooth and elastic, 5 minutes. Transfer dough to a lightly greased bowl and refrigerate overnight.

Poach the Rhubarb

  • Step 1

    Grease a 9 x 13" baking dish with nonstick spray or butter. Sprinkle with toasted sliced almonds, if using.

  • Step 2

    Add rosé, sugar, vanilla bean, red wine vinegar, lemon juice, and salt to a medium pan and bring to a simmer over medium heat. Reduce heat to medium-low and add rhubarb, cooking until just fork-tender, about 3-5 minutes. Transfer rhubarb to prepared baking dish with a slotted spoon and arrange in a single layer. Set aside to cool.

  • Step 3

    Bring poaching liquid to boil over high heat and cook until thick and syrupy, about 10 minutes. Set aside.

Make the Almond Cream

  • Step 1

    Pulse slivered almonds, sugar, eggs, vanilla extract, and almond extract in a food processor until mostly smooth. Add flour and pulse a few more times until a thick paste has formed.

Fill and Form the Buns

  • Step 1

    Tip dough out onto a floured surface, punching the air out with your hands. Form into a smooth ball, then let rest for 10 minutes. Roll dough 1/4" thick, sprinkling with more flour as necessary to prevent sticking.

  • Step 2

    Spread dough with an even layer of almond cream, then roll into a log starting with one of the long sides.

  • Step 3

    Cut log into 8 buns with a very sharp knife or a piece of unflavored waxed dental floss. Place each bun over poached rhubarb in prepared pan. (It's okay if some of the filling oozes out, just top buns with the excess filling in the pan if they look a bit empty.)

  • Step 4

    Preheat oven to 350F degrees. Allow buns to proof for about 45 minutes.

  • Step 5

    Bake for about 30 minutes, rotating halfway through, until golden brown and well-risen. Buns should sound hollow when you tap on them.

  • Step 6

    Brush buns with rosé syrup immediately out of the oven, then let cool. Brush with an additional layer of rosé syrup.

  • Step 7

    Invert buns onto a large cutting board, if desired, or serve straight out of the pan.