Rhubarb Sticky Buns

By á-3318

Ingredients

• 1 pkg (16oz) hot roll mix
• 4 tlb. sugar, divided
• 1 cup warm water
• 1 egg, beaten
• 2 tablespoons plus 1/2 cup butter, softened, divided
• 2 cups sliced fresh or frozen rhubarb
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 tsp. ground cinnamon

Details

Servings 1
Preparation time 60mins
Cooking time 85mins

Preparation

Step 1

In a large mixing bowl, combine the hot roll mix with contents of yeast packet and 2 tlb. sugar. Stir in the water, egg and 2 tlb. butter to form a soft dough. Turn into a floured surface. Knead until smooth , about 5 minutes. Cover and let rest for 5 minutes.

Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13in. x 9in x 2in. baking dish.

On a lightly floured surface, roll dough into a 15in. x 10in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Cut into 12 slices. Place cut side down over rhubarb sauce. Cover; let rise in a warm place until doubled, about 30 min.

Bake at 375 for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.