Fresh Rhubarb Cinnamon Rolls
Servings Prep Time
24-30servings 10minutes
Cook Time
10-12minutes
Servings Prep Time
24-30servings 10minutes
Cook Time
10-12minutes
Ingredients
Instructions
  1. Dice enough Rhubarb into small pieces until you have 2 cups.
  2. In a large bowl, place the Rhubarb, Stevia/Erythritol, Sucralose, and the Sugar Free Strawberry Jello. Mix well with a wooden spoon. Set the bowl aside.
  3. Preheat the oven to 450 degrees Fahrenheit. Place the oven rack in the middle.
  4. In another large bowl, combine the flour, salt, and baking powder with a whisk.
  5. Add the softened unsalted butter to the flour mixture. Using a pastry blender, mix the butter into the flour mixture until it resembles small fine crumbs.
  6. Using a fork to mix, add the ¾ cup water to the flour/ butter mixture. Mix until the dough rolls up into a ball.
  7. Turn the dough out onto a lightly floured surface such as a counter or table top. Knead lightly about 10 times.
  8. Lightly flour a rolling pin. Roll the dough out into a rectangular shape about ¼ inch thick.
  9. Spread the Rhubarb/Jello crystal mixture over the top of the dough.
  10. Sprinkle ground cinnamon all over the Rhubarb. Use as little or as much cinnamon as you like
  11. Now starting at the long edge of the dough, roll up the dough carefully tucking in the rhubarb as you go. Gently pinch the edge closed.
  12. Next, cut the long tube into ½ inch slices.
  13. Place the slices, cut side down into a 12 x 9 glass baking dish.
  14. Bake on the middle oven rack at 450 degrees Fahrenheit for 10-12 minutes.
  15. Remove from oven to cool.
Recipe Notes

Recipe by: Theresa Buker of Free Stuff 4 Daily Needs

For more recipes such as this that are both easy to make and economical, pick up your copy of the Free Stuff 4 Daily Needs Cookbook. For only $20, you get over 200 pages of good home cooked goodness.

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