Homemade Rhubarb Sticky Buns

• 1 package (16 ounces) hot roll mix
• 4 tablespoons sugar, divided
• 1 cup warm water (120u0b0 to 130u0b0)
• 1 large egg, lightly beaten
• 2 tablespoons plus 1/2 cup butter, softened, divided
• 2 cups sliced fresh or frozen rhubarb
• 1/2 cup packed brown sugar
• 1/2 cup light corn syrup
• 2 teaspoons ground cinnamon

1. In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes.
2. Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13x9-in. baking dish.
3. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough.
4. Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

hot roll, sugar, warm water, egg, butter, frozen rhubarb, brown sugar, light corn syrup, ground cinnamon

Taken from www.tasteofhome.com/recipes/homemade-rhubarb-sticky-buns/ (may not work)