Rhubarb Sticky Buns

Rhubarb grows like crazy around here- so I'm always looking for recipes to use rhubarb. *** Prep time includes rising time for the dough.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 (16 ounce) package  hot roll mix
• 4  tablespoons sugar, divided
• 1  cup warm water (120 to 130 )
• 1  egg, beaten
• 2  tablespoons butter, softened, divided
• 1⁄2 cup butter, softened, divided
• 2  cups rhubarb, sliced (fresh or frozen)
• 1⁄2 cup  packed brown sugar
• 1⁄2 cup light corn syrup
• 2  teaspoons ground cinnamon

Directions

1. In a large mixing bowl, combine the hot roll mix with contents of yeast packet and 2 tablespoons sugar.
2. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface.
3. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.
4. Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter.
5. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
6. On a lightly floured surface, roll dough into a 15-in. x 10-in. rectangle.
7. Combine cinnamon and remaining sugar; sprinkle over dough.
8. Roll-up jelly-roll style, starting with a long side; pinch seam to seal.
9. Cut into 12 slices.
10. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.
11. Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.