Rhubarb Sweet Rolls (Print Version)
Soft rolls with cinnamon-spiced rhubarb filling and a buttery sugar glaze.
# Ingredients:
Syrup
01 -
1 cup water
02 -
1 cup granulated sugar
03 -
3 tablespoons unsalted butter
Dough
04 -
2 cups all-purpose flour
05 -
1 tablespoon baking powder
06 -
¼ teaspoon salt
07 -
½ cup unsalted butter, cold
08 -
¾ cup milk
09 -
1 cup granulated sugar
Filling
10 -
3 cups finely chopped rhubarb
11 -
½ teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 -
Bring 1 cup water to a boil in a small saucepan. Stir in 1 cup sugar until dissolved, then add 3 tablespoons butter. Remove from heat and allow to cool.
03 -
In a large bowl, whisk together flour, baking powder, and salt.
04 -
Cut cold butter into dry ingredients until crumbly. Stir in milk and 1 cup sugar until combined but not overmixed.
05 -
On a floured surface, roll dough into a 12-inch rectangle.
06 -
In a separate bowl, combine chopped rhubarb, ground cinnamon, and remaining 1 cup sugar.
07 -
Spread rhubarb filling evenly over dough, leaving a ½-inch border. Roll dough tightly lengthwise and seal the seam. Cut into twelve 1-inch pieces and arrange them in the prepared baking dish.
08 -
Pour the cooled syrup evenly over the rolls. Bake for approximately 40 minutes or until lightly browned.
# Notes:
01 -
Use cold butter for dough to ensure a tender, flaky texture.