Rhubarb And Cinnamon Roll
It’s rhubarb season! And if you’re a cinnamon roll fan like I am, you’ll love this giant rhubarb and cinnamon roll recipe.
The dough is fluffy, the filling tangy and sweet. I mean, what’s not to like?
You can also turn the giant cake-style roll into smaller individual ones if you like. Simply reduce the baking time to 12-15 min.
Happy Baking!
Ingredients
For the dough
~ 500g flour
60g sugar
60g butter (softened)
1 egg
300ml milk
42g fresh yeast (alternative: 1 sachet dry yeast)
pinch of salt
For the filling
100g butter (softened)
100g brown sugar
2 tbsp cinnamon
4 stalks of rhubarb
Method
Proofing the yeast (only for fresh yeast)
Heat up the milk (lukewarm) and add 1 tsp of sugar.
Crumble in the fresh yeast.
Set aside in a warm place until the mixture rises and gets bubbly.
For the dough
In a bowl - mix the flour, butter, sugar, salt and eggs.
Add in the yeast mixture (or dry yeast sachet).
Using an electric mixer - combine the ingredients to a soft and non-sticky dough. You might need to add more flour if the dough is too sticky.
Cover with a tea towel and leave to prove in a warm place for an hour or until doubled in size.
Preheat the oven to 180°C (fan) and line a round cake pan with baking parchment.
For the filling
In a bowl - mix together the butter, sugar and cinnamon until you get a spreadable paste-like texture.
Chop the rhubarb into small pieces.
To assemble
Once the dough has risen, turn it out onto a lightly floured work surface and knock the air out.
Roll it into a rectangle (about 33 x 25cm).
With a pallet knife evenly spread the filling onto the dough.
Sprinkle the rhubarb on top.
Roll up the dough, like a Swiss roll, starting from the long edge.
Then roll it up into a tight spiral.
Transfer to the cake pan. Use a sharp knife to score the dough.
Leave to rise for another 20min.
Bake for about 35 - 40min until risen and golden brown.
Leave to cool on a wire rack.