Breads, Rolls + Donuts

Rhubarb Blackberry Streusel Buns

Rhubarb Blackberry Streusel Buns | The Vanilla Bean Blog

Rhubarb blackberry 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. The streusel rolls always bake up beautifully, and it’s a great serving piece as well. 

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. 

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 (affiliate link); you can find the recipe here.

Simmering Fruit | The Vanilla Bean BlogRhubarb Blackberry Streusel Bun Topping | The Vanilla Bean Blog

Rhubarb Blackberry Streusel Buns | The Vanilla Bean Blog

rhubarb rolls in a circle pan

Rhubarb Blackberry Streusel Buns

Servings: 8 buns
Prep Time: 1 hour
Cook Time: 25 minutes
Inactive Time: 3 hours
Soft and fluffy breakfast buns with a rhubarb filling and a streusel topping. Reminiscent of the perfect coffee cake, but made into delightful rolls.
Sarah Kieffer
5 from 3 votes
Print Pin Rate



  • 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
  • 10 tablespoons 1 1/4 sticks | 142g unsalted butter, room temperature, cut into 1-inch pieces

Rhubarb Blackberry Jam

  • 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.)
  • Pinch salt
  • 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
  • Pinch salt
  • 1/2 teaspoon pure vanilla extract
  • 1 -1/4 cups 113g-142g powdered sugar
  • 2 tablespoons unsalted butter, melted and cooled


For the dough

  • Grease a large bowl.
  • In a large liquid measuring cup, combine the eggs, milk, and honey.
  • In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.
  • Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

For the jam

  • Place the rhubarb, blackberries, sugar, salt, and vanilla bean into a medium pan and simmer over medium-low heat for about 30-40 minutes, stirring often, until the rhubarb and blackberries have broken down and the jam has thickened. The jam will cling to a wooden spoon when it is done. Remove from the heat and allow to cool to room temperature. Remove the vanilla bean and discard, then refrigerate the jam until ready to use. (Taste your jam – if it is a little flat, you can add a squeeze or two of lemon juice – about 1/2 teaspoon at a time, until it brightens the flavor.)

For the streusel

  • In the bowl of a stand mixer, combine the all-purpose flour, sugars, almond flour, salt, and cinnamon on low. With the mixer on low, add the butter, one tablespoon at a time, until the mixture comes together but still is quite crumbly.

For the icing

  • In a small bowl, mix the cream cheese, milk, salt, and vanilla until smooth. Add 1 cup of the powdered sugar and mix again until smooth. If the mixture is too thin, add more powdered sugar until the desired consistency is reached.

To Assemble

  • Line a half sheet pan with parchment paper (the photo shows the 10-inch Mauviel pan – if you use something similar, generously grease the sides and bottom of the pan with butter).
  • On a lightly floured surface, fold the dough over 3-4 times and then form it into a ball. Let the dough rest for 15-20 minutes.
  • Roll the dough into a 1/4-inch thick rectangle. Brush the entire surface with 2 tablespoons melted butter. Start with 1/2 cup of jam, and spread the jam over the dough. If more jam is needed, add more until there is a thin layer over the dough (you don’t want too much jam, or the next steps will be extra messy).
  • Roll the dough up, starting at the short end. Using a sharp kitchen knife or scissors, cut the log into 12 equal pieces.
  • Set the buns in the prepared pan, 1 1/2 to 2-inches apart. Loosely cover the buns and let them rest between 1 1/2 to 2 hours, until they have almost doubled in size. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.)
  • Adjust an oven rack to the middle position, and heat the oven to 350F. Generously cover the tops of the buns with the streusel before putting into the oven, gently pressing the streusel into the buns (there will be some streusel left over).
  • Bake for about 22 to 27 minutes, just until the centers are set when poked with your finger, and the tops are light golden brown. Transfer the pan to a wire rack and let cool 10-15 minutes before icing.
  • Reply
    Monday, August 29, 2022 at 10:24 am

    5 stars
    These were truly amazing…so delicious. I had quite a bit of streusel left so used it on top of my blueberry oat bran muffins…another delicious discovery.

  • Reply
    Hannah Rowe
    Tuesday, June 23, 2020 at 7:54 am

    Making these today from the fresh rhubarb that my brother harvested from his garden yesterday! The jam is currently simmering on the stove and the dough is resting in the fridge. Smells amazing!! So excited to try them.

  • Reply
    Wednesday, July 4, 2018 at 12:39 pm

    I made these for July 4th. They were perfect. I love the rhubarb jam…you will have a bit left over for your toast!

  • Reply
    Sarah @ Snixy Kitchen
    Monday, June 11, 2018 at 7:45 pm

    I have to make this rhubarb blackberry jam to go in these buns ASAP – my mouth is watering! Also I’ve still never read Harry Potter and my husband and I just recently decided to wait until our daughter is old enough to start reading it aloud to her so we can all enjoy it together! Love that you’re doing that too!

  • Reply
    Monday, June 11, 2018 at 8:17 am

    These look and sound seriously amazing! How I wish we had rhubarb here in Greece…guess I will have to just wait until the wild blackberries come into season <3

  • Reply
    christiann koepke
    Friday, June 8, 2018 at 7:39 pm

    oh wowwwww . this is what i want this weekend!!! seriously looks delicious

  • Reply
    Claudia | The Brick Kitchen
    Friday, June 8, 2018 at 8:07 am

    YUM I love the sound of all the berries and the streusel – must give them a crack. My normal go-to is cinnamon/date/walnut. As for summer reads, I’ve got Little Fires Everywhere and The Sell Out on my list!

  • Reply
    Thursday, June 7, 2018 at 8:28 pm

    Count me in with patty, I don’t know how either. Can’t wait to try the buns. Thank you

  • Reply
    Adriana S.
    Thursday, June 7, 2018 at 6:07 pm

    Cannot wait to try these! Yummy!

  • Reply
    Thursday, June 7, 2018 at 6:57 am

    The buns look yummy and that pan is gorgeous! I don’t know anything about how Instagram works so my name won’t be in the hat for the pan, but I will keep the link for the pan and save my pennies to buy one someday.

    • Reply
      Sunday, July 7, 2019 at 11:51 am

      I made these for a 4th of July northwoods brunch. They are amazing! I was really surprised how sticky the dough was during the folding, but after a 16hr overnight in the fridge, it was a dream dough to work with. The jam was a great flavor combo-worth the tiny extra effort, the struesel topping (w/extra cinnamon for my family) & the glaze made these over the top winners for all ages. Leftovers great the next day. I can’t wait to try the regular cinnamon roll version of this recipe. The pastry is tender, fluffy, pull apart and amazing. I love making cinnamon rolls & would tell anyone it is worth all the steps!

  • Reply
    Wednesday, June 6, 2018 at 9:44 pm

    Yum!!! These look so delicious!

  • Reply
    Wednesday, June 6, 2018 at 12:53 pm

    Is there a print option? These look spectacular!

Leave a Reply

Recipe Rating