Ingredients:
Dough:
1 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 large egg
Filling:
3 cups chopped rhubarb
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Glaze:
1 cup confectioners’ sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1-2 tablespoons milk
Directions:
In a small saucepan, heat the milk and 1/4 cup butter over medium heat until the butter melts and the mixture is warm. Remove from heat and let cool to lukewarm.
In a large bowl, combine 1 1/4 cups flour, yeast, sugar, and salt. Add the water, egg, and milk mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, about 1 hour.
In a medium bowl, combine rhubarb, sugar, flour, and cinnamon. Set aside.
Roll out the dough into a 12×9 inch rectangle. Spread the rhubarb mixture evenly over the dough. Starting at the long end, roll up the dough and cut into 12 equal slices. Place the rolls in a lightly greased 9×13 inch baking dish. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375°F (190°C). Bake the rolls in the preheated oven until golden brown, about 25-30 minutes.
In a small bowl, combine confectioners’ sugar, melted butter, vanilla, and enough milk to achieve a drizzling consistency. Drizzle the glaze over the warm rolls before serving.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 25 minutes
Kcal: 300 kcal | Servings: 12 rolls
