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

Candy Cane Rolls Recipe

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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
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:24 servings
Contest Winning Test Kitchen Approved
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 equals 138 calories, 3 g fat (1 g saturated fat), 10 mg cholesterol, 111 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g 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

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Reviewed Dec. 19, 2013

"Very nice recipe!"

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!"

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!"

Reviewed Jun. 24, 2012

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

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