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Email to Master Chef Don F. Easley Jr.      

    Candy Cane Rolls

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Servings: 24 Yield: 24 Rolls Categories: Appetizers/ Snacks, Bread Machine Recipes, Holiday, Sweet Breads and Coffee Cakes

    Recipe Link:

    List of Ingredients

    3 cups bread flour
    3 tablespoons sugar
    2 teaspoons Fleischmann's Bread Machine Yeast
    1 teaspoon salt
    1/2 cup water (70 to 80F)
    1/3 cup sour cream
    3 tablespoons butter or margarine, cut up
    1 large egg

    1/2 cup chopped walnuts
    1/3 cup sugar
    1/4 cup chopped candied cherries, optional
    3 tablespoons butter or margarine, melted
    1 tablespoon freshly grated lemon peel

    1 cup sifted powdered sugar
    1 tablespoon milk (1 to 2 tablespoons)
    1/2 teaspoon pure vanilla extract


    1. Dough can be prepared in all-size bread machines.

    2. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.

    3. To make filling: In small bowl, combine filling ingredients; set aside.

    4. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half; roll one half to 14 12-inch rectangle. Spread half of filling evenly over half of rectangle, covering 12 7 inches of dough. Fold dough in half to enclose filling; pinch edges to seal. Cut crosswise into 12 strips. Repeat with remaining dough. Holding ends of each strip, twist in opposite directions 5 to 6 times. Place on 2 greased large baking sheets, curving one end of each strip to form cane; cover. Place 2 large shallow pans on counter; half-fill with boiling water. Place baking sheets on pans; let dough rise 15 minutes.

    5. Bake at 375F for 12 to 15 minutes or until done. Remove from pans; cool on wire racks.

    6. To make icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.




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