Cranberry Christmas Canes Recipe

5 1 2
Cranberry Christmas Canes Recipe
Cranberry Christmas Canes Recipe photo by Taste of Home
Publisher Photo

Cranberry Christmas Canes Recipe

Read Reviews
5 1 2
Publisher Photo
A festive shape, zesty cranberry filling and Christmas colors make these sweet rolls a real holiday hit with my crew. Sometimes I change the glaze, omitting the vanilla and using orange juice instead of milk for a tangier taste. —Rita Fenley, Chesapeake, Virginia
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 15 min.

Ingredients

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 cup cold butter, cubed
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • FILLING:
  • 1-1/2 cups finely chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/3 cup chopped pecans
  • 1/3 cup honey
  • 1-1/2 teaspoons grated orange peel
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract

Directions

In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.
In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape.
Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes.
Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls. Yield: 2-1/2 dozen.
Originally published as Cranberry Christmas Canes in Country Woman Christmas Annual 2004, p19

Nutritional Facts

1 each: 199 calories, 8g fat (4g saturated fat), 32mg cholesterol, 150mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1 cup cold butter, cubed
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 2 large eggs, lightly beaten
  • FILLING:
  • 1-1/2 cups finely chopped fresh or frozen cranberries
  • 1/2 cup sugar
  • 1/2 cup raisins
  • 1/3 cup chopped pecans
  • 1/3 cup honey
  • 1-1/2 teaspoons grated orange peel
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract
  1. In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.
  2. In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15x6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape.
  4. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes.
  5. Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls. Yield: 2-1/2 dozen.
Originally published as Cranberry Christmas Canes in Country Woman Christmas Annual 2004, p19

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Christmas Canes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Doreenr User ID: 8145843 239121
Reviewed Dec. 10, 2015

"This is a family favourite at Christmas!"

Loading Image