Rhubarb-raspberry streusel buns might be my new favorite breakfast indulgence, coming in right behind my beloved all-stars: straight-up cinnamon rolls. These rolls remind me of a perfect coffeecake: with a tender dough, a swirl of jam, and then plenty of streusel and icing gracing the top of each. I have a recipe for the rhubarb-blackberry jam included here, but if you are in a hurry, any store-bought jam you love will also work fine. The photo above shows them in a gorgeous 10-inch copper round pan from Mauviel, and it’s the pan I most often use to make cinnamon rolls and other buns in. The rolls always bake up beautifully, and it’s a great serving pieces as well. And guess what?
**GIVEAWAY** I’m giving away this 10-inch round Mauviel copper pan (shown above) over on Instagram. To enter, head to my Instagram page and follow the instructions under the photo of the Rhubarb Blackberry Streusel Buns.***
A few other things: The new Bake From Scratch Magazine is out (July/August Issue) and I am honored to be included in the 2018 ‘Baker’s Dozen’, with a spot-light on my pan-banging chocolate chip cookies. You can find an issue in a store near you.
We are two days away from summer vacation at our house! I’m reading Harry Potter outloud to my kids, and have started the Flavia de Luce Book Series for myself. But I’d love any other suggestions you have for good summer reads!
ZoeBakes made Coffee No-Churn Ice Cream Sandwiches from my book; you can find the recipe here.
Rhubarb Blackberry Streusel Buns
As noted above, if you don’t want to make the rhubarb-blackberry jam, any store-bought jam that you love will work.
- 4 large eggs, room temperature
- 3/4 cup whole milk, warm (100-110F)
- 1/4 cup honey
- 4 cups (568g) all-purpose flour
- 2 1/4 teaspoon instant yeast
- 2 teaspoons salt
- 2 cups (250g) rhubarb, chopped into 1-inch pieces
- 6 ounces (170g) blackberries
- 1/2 cup (100g) granulated sugar (if your berries are really tart, you can add up to 3/4 cup sugar total, however the streusel and icing will add a lot of sweetness, so it’s better to keep the jam slightly on the tart side.)
- 1 vanilla bean, split down the middle
- 2/3 cup (94g) all-purpose flour
- 1/3 cup (66g) granulated sugar
- 1/3 cup (66g) brown sugar
- 1/2 cup (50g) almond flour (rolled oats will work here, too)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, room temperature, cut into 6 pieces
- 2 ounces (56g) cream cheese, room temperature
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled