Rhubarb Sticky Buns

Delicious to a fault? Let’s just say our photo shoot stopped when these came out of the oven.

• 3 1/2 cups all-purpose flour
• 2 tbsp white sugar
• 2 1/4 tsp quick-rise yeast
• 1/2 tsp salt
• 1 cup milk, heated just to remove the chill
• 2 large eggs
• 2 tsp vanilla
• 1/2 cup unsalted butter, softened
• For the filling:
• 1/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/4 cup apricot jam
• 1 tbsp cinnamon
• 2 cups diced rhubarb

INSTRUCTIONS

1. In a large mixing bowl, mix 3 cups of the flour with the white sugar, yeast and salt.
2. Add the milk, eggs and vanilla, and mix with a spatula until the dough comes together.
3. Add the softened butter, and mix until moderately combined (and squishy).
4. Turn out onto a lightly floured work surface, and add the remaining 1/2 cup of flour (a bit at a time) as you knead.
5. Continue to knead dough for 6 to 7 minutes, then place it in a lightly greased mixing bowl, cover and let rise 1 to 2 hours.

FILLING INSTRUCTIONS

1. For the filling, beat the butter, brown sugar, jam and cinnamon together in a bowl until smooth, and then spread half of it in the bottom of a greased 9-by-13-inch baking pan.
2. Roll out the risen dough into an 18-by-10-inch rectangle on a lightly floured surface.
3. Evenly spread the remaining filling over the dough, and sprinkle with rhubarb. Starting at a long side, roll up the dough like a jelly roll.
4. Cut into 12 even pieces, and place them in the prepared pan. Cover and let rise for 1 hour.

Preheat the oven to 350˚F, and bake the risen buns for 45 minutes. Allow buns to cool in pan for 10 minutes, and then invert onto a platter. Pull apart and devour!