Rhubarb Raspberry Cinnamon Buns

Recipe courtesy of Anna Olsen on behalf of LG

I love working seasonal fruits into my desserts, and these cinnamon buns are no exception. The recipe also offers tons of flexibility to change up the fruits as we move through the summer.

Makes: 9 Cinnamon Buns

Prep Time: 25 minutes, plus resting the dough

Cook Time:  60 minutes


  • ¼ cup 60 g unsalted butter
  • ¾ cup 175 mL 2% milk
  • 3 cups 450 g all-purpose flour
  • ¼ cup 60 g granulated sugar
  • 2 ¼ tsp (1 pkg) instant dry yeast
  • ¼ tsp ground nutmeg
  • ½ tsp fine salt
  • 1 large egg
  • 2 egg yolks


  • ¼ cup 60 g unsalted butter, at room temperature
  • ¼ cup 50 g granulated sugar
  • ¼ cup 50 g packed light brown sugar
  • 1 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 cup 250 mL fresh or frozen diced rhubarb (still frozen OK)
  • 1 cup 250 mL fresh or frozen raspberries (still frozen OK)


  • ½ pkg 125 g cream cheese, at room temperature
  • ¼ cup 60 g unsalted butter, at room temperature
  • ¾ cup 100 g icing sugar, sifted
  • ½ tsp vanilla extract

1. Melt the butter over medium low heat in a saucepan and then add the milk, warming it until just above body temperature, 105°F (41°C).

2. Measure the flour, sugar, yeast and nutmeg into a large mixing bowl or the bowl of a stand mixer fitted with the hook attachment and stir to combine and then add the salt. Pour the milk mixture into the bowl and add the egg and egg yolks. If using a mixer, combine on low speed and then increase the speed one level and knead the dough until it feels smooth, about 4 minutes. If mixing by hand, stir everything with a wooden spoon until it becomes too difficult to do so, and then turn the dough out onto a work surface and knead by hand until it feels smooth, about 6 minutes (try and avoid adding too much extra flour when kneading). Place the dough into an ungreased bowl and cover the bowl with plastic wrap. Let the dough rise on the counter until almost doubled in size, about 90 minutes.

3. For the filling, cream the butter, granulated sugar, brown sugar, cinnamon and vanilla by hand until well combined – the mixture will not become fluffy.

4. To assemble the buns, grease a 9-inch (23 cm) square pan and line it with parchment paper. On a lightly floured surface, roll out the dough into a square about 16-inches (40 cm) across. Spread the cinnamon butter over the entire surface of the dough in a sheer layer. Sprinkle the rhubarb and raspberries overtop. Roll the dough up rather tightly to hold in the fruit in a spiral and trim off the end pieces a touch. Cut the dough into thirds, and then cut each third into thirds, yielding nine buns. Place these into the pan, cover the pan loosely with plastic wrap, let sit on the counter for 30 minutes and then refrigerate overnight.

5. In the morning, pull the pan of buns from the fridge, remove the plastic wrap, place directly into the oven and turn to the proofing setting. After 30 minutes, set the oven to 350°F (180°C) then set your timer for 40 minutes and bake the buns until the juices are bubbling. The buns are cooked when you can gently pull apart two layers at the centre (add an extra 5 minutes baking time if needed). Cool the buns in the pan on a cooling rack for at least 40 minutes before serving or frosting.

6. For the frosting, beat the cream cheese and butter by hand until smooth. Add the icing sugar and vanilla and beat until smooth – it will be soft. Slather or dollop the frosting onto the cinnamon buns – if the buns are still warm, the frosting will melt into the crevices a bit, and if fully cooled, it will stay in place.