Beagles and Pearls: Rhubarb Cinnamon Rolls

My mom has two rhubarb plants that grew quite quickly in the garden and what better to do than bake with it?
There's a bunch of different varieties of rhubarb so you can use whichever you prefer, the one my mom has is all green[sorry, I don't know the exact name of it], but my great-pappap used to grow one that was a deep red color in my grandparents garden. I can remember being little and we'd always go down and take a few stalks and eat it. So yummy!
I haven't tried this variety of rhubarb but my mom and grandparents really liked these, and hopefully you will too!

What you'll need;

Sauce

3/4 cup sugar
1/2 tbsp flour
1/4 tsp ground cinnamon
1/8 tsp salt
3/4 cup water
1/6 cup of butter
1/2 tsp vanilla extract

Dough

2 cups all purpose flour
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 1/2 tbsp softened butter
3/4 cup milk

Filling

2 tbsp softened butter
2 cups chopped fresh/frozen rhubarb
1/4 cup sugar
1/4 tsp ground cinnamon

Starting with the sauce.
Please be careful because this is going to be really hot, try not to splash it on yourself. Add the sugar, flour, cinnamon, salt, and water into a sauce pan and heat it over medium heat, stirring it in. add butter, melt in. Bring to a boil and let continue to boil for a minute, turn off and remove from heat, add vanilla.
This should thicken up to a syrup-like consistency when it cools.

Preheat the oven to 350. In a medium sized bowl combine the flour, sugar, baking powder, and salt

cut in the butter and then add milk stirring quickly. You might have to knead it to get it all to stick together.

On a floured surface roll out the dough to a 9 inch by 12 inch rectangle and spread on the spoftened 2 tablespoons of butter, add chopped rhubarb and sprinkle on sugar/cinnamon mixture.

Tip; If there is anything I've learned from watching cooking/baking videos, when it comes to rolling something, use your finger tips because their not as hot as the palm of your hands.

Use your fingers to roll it up from the long side and then seal it off, it also helps to seal off the ends too, putting the seam part down. Another tip; grease your knife, it helps cut through the dough easier without having to deal with the hassle of everything sticking to it.