Candy Cane Rolls Recipe
Candy Cane Rolls Recipe photo by Taste of Home
Next Recipe

Candy Cane Rolls Recipe

Read Reviews
4 4 3
Publisher Photo
Fun and lightly sweet, these festive rolls will delight children of all ages. Make them as part of a holiday brunch or an evening snack served with hot chocolate. Either way, you'll see satisfied smiles. —Janice Peterson, Huron, South Dakota
Featured In: Candy Cane Recipes
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm whole milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 large egg
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups all-purpose flour
  • 1 cup red candied cherries, quartered
  • ICING:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons whole milk

Nutritional Facts

1 roll: 138 calories, 3g fat (1g saturated fat), 10mg cholesterol, 111mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 2g protein.


  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine warm milk, sugar, shortening, egg, salt, yeast mixture and 2 cups flour; beat until smooth. Add cherries. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough; let rest 10 minutes. Turn dough onto a lightly floured surface; divide in half. Roll each half into a 12x7-in. rectangle. Cut each into twelve 1-in.-wide strips. Twist each strip and place 2 in. apart on greased baking sheets, curving one end like a cane. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
  4. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool.
  5. In a small bowl, mix confectioners' sugar and enough milk to reach desired consistency. Drizzle over rolls. Yield: 2 dozen.
Originally published as Candy Cane Rolls in Taste of Home December/January 1994, p25

Reviews for Candy Cane Rolls

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
vikumar User ID: 6883775 978
Reviewed Dec. 19, 2013

"Very nice recipe!"

sara w User ID: 5736392 212
Reviewed Dec. 20, 2012

"These rolls have been a hit with my friends and family this Christmas! Everyone has enjoyed them. They are easy to make! Delicious!"

stell65 User ID: 5790167 966
Reviewed Nov. 21, 2012

"I made these rolls today. They turned out wonderful. I would definitely recommend them. I will definitely be making these again. They are not difficult to make. I do recommend cutting up the candied cherries into very small pieces before adding to the dough--it makes it easier to work with the dough, and they look prettier. I used my own white icing recipe, but I did everything else the same as directed. When baked and iced, these rolls look very professional, and they taste great. They are nice enough to share for Christmas exchanges. I shared some with a co-worker today; she loved them. Thank you Janice Peterson!"

kshea User ID: 2698812 671
Reviewed Jun. 24, 2012

"I made these from the time they first came out. My kids loved them at Christmas. They are really good!"

Loading Image