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Candy Cane Rolls

 Candy Cane Rolls
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
24 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 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 milk


  • 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).
  • 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.
  • 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

2 of 2

Candy Cane Rolls (continued)

Directions (continued)

  • 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°. Bake 12-15 minutes or until golden brown.
  • Remove from pans to wire racks to cool. In a small bowl, mix
  • confectioners' sugar and enough milk to reach desired consistency.
  • Drizzle over rolls. Yield: 2 dozen.
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.