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Homemade Rhubarb Sticky Buns Recipe

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"These simple cinnamon buns don't last long at my house," says field editor Kathy Kittell from Lenexa, Kansas. Warm and gooey, these morning starters have the added flavor of rhubarb.

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Homemade Rhubarb Sticky Buns Recipe

Prep: 25 min. + rising Bake: 20 min.

Yield: 12 Servings

25 20 45

Ingredients

1 package (16 ounces) hot roll mix
4 tablespoons sugar, divided
1 cup warm water (120° to 130°)
1 egg, lightly 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 teaspoons ground cinnamon

Directions

In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto 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 13-in. x 9-in. baking dish.
On a lightly floured surface, roll dough into a 15-in. x 10-in. 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 and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 323 calories, 11 g fat (6 g saturated fat), 43 mg cholesterol, 375 mg sodium, 51 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Rhubarb Sticky Buns in Taste of Home April/May 2007, p41

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