Comments on: Rhubarb Blackberry Streusel Buns

By: Melanie

Melanie — Fri, 19 Dec 2025 04:22:17 +0000

I’m making these for Christmas Morning with frozen fruit for the jam! I was wondering, do you think I can shape them and do a slow overnight rise like your cinnamon rolls from your Holiday Baking book (I’ve done that loads of times and it works great with the cinnamon filling!)? Would the jam filling cause any issues with that? Thanks!

By: Sarah Kieffer

Sarah Kieffer — Tue, 21 May 2024 15:04:24 +0000

In reply to Margy.

Hi Margy – The serving size should be 12; I fixed it on the recipe, thanks! I haven’t tried freezing the buns and then baking, so I don’t know how well they would do. If you try it, let me know how it goes!

By: Margy

Margy — Thu, 16 May 2024 17:23:47 +0000

I haven’t made these yet, but the guy at the farmer’s market last Sunday promised there would still be rhubarb next Sunday and these sound like just what I’ve been looking for. Couple of questions. First – forgive me, this is probably silly but I’ve worked as a proofreader and now I can’t stop – the heading says eight servings, but you cut the roll into twelve pieces. ?? Does it just depend on how wide you want your buns (so to speak)? Second, I’d love to be able to freeze some of the assembled rolls in buttered Pyrex ramekins, to defrost and bake and ice at some later date. Possible, do you think?

By: Susan

Susan — Mon, 29 Aug 2022 15:24:18 +0000

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.

By: Hannah Rowe

Hannah Rowe — Tue, 23 Jun 2020 12:54:50 +0000

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.

By: JK

JK — Sun, 07 Jul 2019 16:51:46 +0000

In reply to patty. 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!

By: Stephanie

Stephanie — Wed, 04 Jul 2018 17:39:00 +0000

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

By: Sarah @ Snixy Kitchen

Sarah @ Snixy Kitchen — Tue, 12 Jun 2018 00:45:05 +0000

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!

By: bella

bella — Mon, 11 Jun 2018 13:17:33 +0000

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

By: christiann koepke

christiann koepke — Sat, 09 Jun 2018 00:39:54 +0000

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