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Rhubarb Cinnamon Rolls

Yields1 ServingPrep Time1 hr 30 minsCook Time30 minsTotal Time2 hrs

Pretty amazing cinnamon scrolls, change the fruit or leave it out, they'll still be delicious.

Dough
 450 ml lukewarm milk (32 deg)
 21 g fresh yeast (or one packet dry)
 1 egg yoke
 40 g butter, soft
 500 g gluten-free flour
 5 g salt
 70 g brown sugar
 2 g vanilla
 lemon zest
Filling
 500 g rhubarb, cut into small cubes
 200 g runny butter
 200 g sugar
 1.50 tbsp cinnamon
 1.50 tbsp cardomon
 0.50 tsp vanilla
1

Bake rhubarb for 15-20 minutes at 200°C, or until soft. Keep an eye, may be done sooner. Allow to cool.

Dough
2

Dissolve the yeast in the warm milk, and then stir through the egg yoke.

Add butter and stir through, then add remaining dough ingredients.

Mix with a moderate intensity (or with a dough hook on medium speed) until a smooth dough forms. Scrape down sides of the bowl, and then let the dough rest for 45-60 minutes in a warm place, covered with a damp tea towel.

Prepare Filling
3

Soften the butter until it is runny but not liquid.
Combine sugar and spices.

Assemble
4

Turn the risen dough out onto a well floured surface, and gently kneed into a ball. Divide into 2.

Roll out into 40cm x 20cm rectangle, approx. .5cm thick.

5

Spread with half the butter, leaving about 5cm along one long edge free.
Sprinkle with half of the sugar/spice mix and rhubarb.

Gently roll into a scroll form, and cut into 1-2cm sections.

Place snuggly into a greased baking tray, sprinkling any remaining sugar mix over the top. Allow to rise for 15-20 minutes before baking.

Preheat the oven, placing an empty oven proof dish on the bottom of the oven.

Place the scrolls in the oven, at the same time adding 100ml of water to the dish at the bottom of the oven.

Bake at 180°C for 20-30 minutes, until the reach a desired level of goldenness. checking that the middle scrolls have baked through.