Sticky Rhubarb Cinnamon Buns
| Summary | |
|---|---|
| Prep time | 1 hr |
| Cook time | 20-25 min @ 375° |
| Source | GettyStewart.com |
| Yield / serves | 1 dozen |
| Rating | Delicious |
Ingredients
- 1 3/4 to 2 1/4 cups all-purpose flour
- 1 cup whole-wheat flour
- 2 Tbsp wheat germ
- 2 tsp instant yeast
- 3 Tbsp sugar
- 1/2 tsp salt
- 3 Tbsp canola oil
- 1 egg
- 1 cup lukewarm milk, 100°F to 115°F/37°C to 46°C
Filling
- 1/2 cup canola oil margarine
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup strawberry rhubarb freezer jam
- 1 cup sliced rhubarb
Preparation
In large bowl, combine 1 3/4 cup all-purpose flour, whole-wheat flour, wheat germ, instant yeast, sugar and salt.
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.
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.
Cover dough and let rest for 10-20 minutes.
Meanwhile, in small bowl, combine margarine, brown sugar, cinnamon and jam.
Spread half of jam mix in bottom of an un-greased 9×13 inch (23×30 cm) pan.
Roll out dough on a floured board to form a 9×12 in (23 x 30 cm) rectangle.
Spread remaining half of jam mix over dough. Evenly distribute rhubarb pieces over dough.
Roll dough up tightly, starting at the 12 inch (30 cm) side. Pinch edge of dough to seal the roll.
Using a serrated knife, cut dough roll crosswise into 12 equal pieces. Place dough pieces slightly apart on top of jam mix.
Let rise in a warm place for 40-45 minutes or until doubled in size.
Bake rolls at 375°F (190°C) for 20-25 minutes or until golden brown.
Immediately turn upside down onto serving plate to let filling drizzle over rolls.
Serve warm.
