Lemon Candy Canes Recipe

Lemon Candy Canes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

We enjoy looking at these cute candy cane rolls as much as we love eating them! For even more festive fun, I sometimes decorate them with sliced candied cherries.

[X]

Rate Lemon Candy Canes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Lemon Candy Canes Recipe

Prep: 30 min. + rising Bake: 15 min. + cooling

Yield: 24 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup sour cream
1 egg
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon salt
2-3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup finely chopped walnuts or pecans
1/3 cup sugar
3 tablespoons butter, melted
1 tablespoon grated lemon peel
LEMON ICING:
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon water
1/4 teaspoon vanilla extract

Directions

In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12-in. x 8-in. rectangle.
In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times.
Place 2 in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 140 calories, 5 g fat (2 g saturated fat), 19 mg cholesterol, 132 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Candy Canes in Best of Country Breads , p82