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Lemon Candy Canes

Lemon Candy Canes
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.
24 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

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.
© Taste of Home 2013

2 of 2

Lemon Candy Canes (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013