Candy Cane Rolls Recipe
- 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
- 1 cup confectioners' sugar
- 1 to 2 tablespoons whole milk
- 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.
1 roll: 138 calories, 3g fat (1g saturated fat), 10mg cholesterol, 111mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 2g protein
Reviews for Candy Cane Rolls
"Very nice recipe!"
"These rolls have been a hit with my friends and family this Christmas! Everyone has enjoyed them. They are easy to make! Delicious!"
"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!"
"I made these from the time they first came out. My kids loved them at Christmas. They are really good!"