I’m back with another bun recipe! This will be my last for awhile, although I do love making them. I used the soufflé molds I keep going on about (I’m crazy about them), but these can easily be made the ‘regular’ way – on a good old-fashioned baking sheet or in a 9 x 13 pan. Also, don’t forget to enter my **GIVEAWAY** I’m giving away some more Mauviel copper! Contest…
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…
