Candy Cane Rolls



24 servings



1 pkg. active dry yeast
1/4 cup warm water (110-115°F)
3/4 cup warm milk (110-115°F)
1/4 cup sugar
1/4 cup shortening
1 tsp. salt
1 egg, lightly beaten
3-3/4 cup all-purpose flour
1 cup candied cherries, quartered
1 cup confectioners' sugar
1 tbsp. milk


In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; 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.

Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375°F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.

Similar Recipes


0 Recipe Reviews