Lemon Candy Canes Recipe
Lemon Candy Canes Recipe photo by Taste of Home
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Lemon Candy Canes Recipe

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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.
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES: 24 servings


  • 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
  • 1/2 cup finely chopped walnuts or pecans
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1 tablespoon grated lemon peel
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 1/4 teaspoon vanilla extract

Nutritional Facts

1 each: 140 calories, 5g fat (2g saturated fat), 19mg cholesterol, 132mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 3g protein.


  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. 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.
  4. 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.
  5. Place 2 in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
  6. 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.
Originally published as Lemon Candy Canes in Best of Country Breads 2000, p82

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