Rhubarb Cinnamon Buns

Dough
- 1 3/4 to 2 1/4 cups all-purpose flour (425 - 550 mL)
- 1 cup whole-wheat flour (250 mL)
- 2 Tbsp wheat germ (30 mL)
- 2 tsp instant yeast (10 mL)
- 3 Tbsp sugar (45 mL)
- 1/2 tsp salt (2 mL)
- 3 Tbsp canola oil (45 mL)
- 1 egg (1 )
- 1 cup warm milk (250 mL) (100°F - 115°F /37°C - 46°C)
Filling
- 1/2 cup canola oil margarine (125 mL)
- 1 cup brown sugar (250 mL)
- 1 tsp cinnamon (5 mL)
- 1/4 cup strawberry rhubarb jam (60mL)
- 1 cup sliced rhubarb (250 mL)
1. In large bowl, combine 1 3/4 cup (425 mL) all-purpose flour, whole-wheat flour, wheat germ, instant yeast, sugar and salt.
2. Make a well in the center of the flour mix and add canola oil, egg and milk. Mix ingredients incorporating more flour as needed to form a soft dough.
3. As dough forms a ball, use hands to knead for about 5 minutes, adding more flour as needed. Dough should be soft and stretchy without being sticky.
4. Cover dough and let rest for 15-20 minutes.
5. Meanwhile, in small bowl, combine margarine, brown sugar and strawberry rhubarb freezer jam.
6. Spread half of jam mix in bottom of an un-greased 9×13-inch (23 × 30 cm) pan.
7. Roll out dough on a floured board to form a 9×12-inch (23 x 30 cm) rectangle.
8. Spread remaining half of jam mix over dough. Evenly distribute rhubarb pieces over dough.
9. Roll dough up tightly, starting at the 12-inch (30 cm) side. Pinch edge of dough to seal the roll.
10. Use serrated knife to cut dough roll crosswise into 12 equal pieces. Place dough pieces slightly apart on top of jam mix.
11. Let rise in a warm place for 45 minutes or until doubled in size.
12. Bake rolls at 375°F (190°C) for 20-25 minutes or until golden brown.
13. Immediately turn upside down onto serving plate to let filling drizzle over rolls.
14. Serve warm.