Rhubarb Sticky Buns

Ingredients

• 1 (16 ounce) package hot roll mix
• 4 tablespoons sugar, divided
• 1 cup warm water (120 to 130 )
• 1 egg, beaten
• 2 tablespoons butter, softened, divided
• 1/2 cup butter, softened, divided
• 2 cups rhubarb, sliced (fresh or frozen)
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 teaspoons ground cinnamon

Directions

1. 1

   In a large mixing bowl, combine the hot roll mix with contents of yeast packet and 2 tablespoons sugar.

2. 2

   Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface.

3. 3

   Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.

4. 4

   Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter.

5. 5

   Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.

6. 6

   On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle.

7. 7

   Combine cinnamon and remaining sugar; sprinkle over dough.

8. 8

   Roll-up jelly-roll style, starting with a long side; pinch seam to seal.

9. 9

   Cut into 12 slices.

10. 10

    Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.

11. 11

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