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)

1. Heat up the milk (lukewarm) and add 1 tsp of sugar.

2. Crumble in the fresh yeast.

3. Set aside in a warm place until the mixture rises and gets bubbly.

For the dough

1. In a bowl - mix the flour, butter, sugar, salt and eggs.

2. Add in the yeast mixture (or dry yeast sachet).

3. 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.

4. Cover with a tea towel and leave to prove in a warm place for an hour or until doubled in size.

5. Preheat the oven to 180°C (fan) and line a round cake pan with baking parchment.

For the filling

1. In a bowl - mix together the butter, sugar and cinnamon until you get a spreadable paste-like texture.

2. Chop the rhubarb into small pieces.

To assemble

1. Once the dough has risen, turn it out onto a lightly floured work surface and knock the air out.

2. Roll it into a rectangle (about 33 x 25cm).

3. With a pallet knife evenly spread the filling onto the dough.

4. Sprinkle the rhubarb on top.

5. Roll up the dough, like a Swiss roll, starting from the long edge.

6. Then roll it up into a tight spiral.

7. Transfer to the cake pan. Use a sharp knife to score the dough.

8. Leave to rise for another 20min.

9. Bake for about 35 - 40min until risen and golden brown.

10. Leave to cool on a wire rack.