https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Sticky_Rhubarb_Cinnamon_Buns 2026-04-04T05:52:28Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Sticky_Rhubarb_Cinnamon_Buns&diff=3382&oldid=prev 2020-06-08T18:27:16Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=1 hr |CookTime=20-25 min @ 375° |Source=[https://www.gettystewart.com/rhubarb-cinnamon-buns/#wprm-recipe-container-13344 GettyStewart.com] |Yield=1...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=1 hr<br /> |CookTime=20-25 min @ 375°<br /> |Source=[https://www.gettystewart.com/rhubarb-cinnamon-buns/#wprm-recipe-container-13344 GettyStewart.com]<br /> |Yield=1 dozen<br /> |Rating={{Delicious}}<br /> }}<br /> === Ingredients ===<br /> * 1 3/4 to 2 1/4 cups all-purpose flour<br /> * 1 cup whole-wheat flour<br /> * 2 Tbsp wheat germ<br /> * 2 tsp instant yeast<br /> * 3 Tbsp sugar<br /> * 1/2 tsp salt<br /> * 3 Tbsp canola oil<br /> * 1 egg<br /> * 1 cup lukewarm milk, 100°F to 115°F/37°C to 46°C<br /> <br /> &#039;&#039;&#039;Filling&#039;&#039;&#039;<br /> * 1/2 cup canola oil margarine<br /> * 1 cup brown sugar<br /> * 1 tsp cinnamon<br /> * 1/4 cup strawberry rhubarb freezer jam<br /> * 1 cup sliced rhubarb<br /> <br /> === Preparation ===<br /> In large bowl, combine 1 3/4 cup all-purpose flour, whole-wheat flour, wheat germ, instant yeast, sugar and salt.<br /> <br /> Make a well in the center of the flour mix and add canola oil, egg and milk. Mix ingredients incorporating more flour as needed to form a soft dough.<br /> <br /> As dough forms a ball, use hands to knead for about 5 minutes, adding more flour as needed. Dough should be soft and stretchy without being sticky.<br /> <br /> Cover dough and let rest for 10-20 minutes.<br /> <br /> Meanwhile, in small bowl, combine margarine, brown sugar, cinnamon and jam.<br /> <br /> Spread half of jam mix in bottom of an un-greased 9×13 inch (23×30 cm) pan.<br /> <br /> Roll out dough on a floured board to form a 9×12 in (23 x 30 cm) rectangle.<br /> <br /> Spread remaining half of jam mix over dough. Evenly distribute rhubarb pieces over dough.<br /> <br /> Roll dough up tightly, starting at the 12 inch (30 cm) side. Pinch edge of dough to seal the roll.<br /> <br /> Using a serrated knife, cut dough roll crosswise into 12 equal pieces. Place dough pieces slightly apart on top of jam mix.<br /> <br /> Let rise in a warm place for 40-45 minutes or until doubled in size.<br /> <br /> Bake rolls at 375°F (190°C) for 20-25 minutes or until golden brown.<br /> <br /> Immediately turn upside down onto serving plate to let filling drizzle over rolls.<br /> <br /> Serve warm.<br /> <br /> [[Category:Breakfast]]<br /> [[Category:Rhubarb]]</div>

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