A delicious cinnamon bun with a rhubarb filling that's simply amazing. The hint of tart rhubarb goes perfectly with the sweet, sticky glaze inside these buns. You will love these buns!
In large bowl, combine 2 cups 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 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 10×13 in (23 x 33 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 in pan.
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.
Best served warm.
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Notes
If 12 cinnamon buns are too much, split the batch into two small pans (8x8inch pan) of six buns each. Let both pans complete the final rise then place one pan in the oven for immediate use and one pan in the freezer for another day. When you’re ready to use, simply bake from frozen. Put the frozen pan into the cold oven, covered with foil. Once oven reaches 375°F, bake for 20 minutes with foil on, remove foil and bake for another 20 to 25 minutes. Of course, you can also freeze baked buns. Thaw first, then place them in a low temperature oven to warm them up.