How To make Candy Cane Rolls
Ingredients
1
pkg
active dry yeast
1/4
cup
warm water
3/4
cup
warm milk
1/4
cup
sugar
1/4
cup
shortening
1
teaspoon
salt
1
each
egg, lightly beaten
3 3/4
cup
flour, all-purpose
1
cup
candied cherries, quartered
1
cup
confectioner's sugar
1
tablespoon
milk
Directions:
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 375F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls.
How To make Candy Cane Rolls's Videos
Croissant Candy Cane recipe from FOX 7's Tierra Neubaum | FOX 7 Austin
Whether you're hosting family or just looking for festive recipes this holiday season, FOX 7's Tierra Neubaum has a few fun and simple ideas.
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Candy Cane Pastry
Crescent rolls are shaped like a candy cane and get stuffed with a cherry and cream cheese filling for an easy Christmas brunch treat.
Course brunch
Cook Time 15 minutes
Total Time 15 minutes
Servings 10 -12
Author Holly- 3 Yummy Tummies
Ingredients
2 packages of refrigerated crescent rolls
1 8 oz. Cream Cheese; softened
1 egg
1/3 C. Sugar
1 Can Cherry Pie Filling
Glaze:
1/2 C. Powdered Sugar
1 1/2 Tbsp. Milk
Instructions
Preheat oven to 350 degrees.
On a cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping (see photos above). Lightly press triangles together to seal. I used exactly 1 1/2 packages of crescent rolls to make the candy cane shape.
In a mixing bowl, beat together cream cheese and sugar, add egg; beat until smooth.
Using a teaspoon, spoon cream cheese filling onto the larger part of each triangle; leaving around 1/2 on inch from the edges. You will have extra cheese left.
Add teaspoons of cherry filling over the top of the cream cheese.
Fold tops of triangles towards the base end of each triangle and press lightly to seal. Using the extra croissant roll dough, cut the triangle ends off of 2 rolls to fill in extra spaces at the top of the candy cane as necessary.
Bake for around 15 minutes or until top of pastry is golden brown.
Allow to cool slightly before adding glaze.
Prepare Glaze:
Beat together powdered sugar and milk until smooth. May add an additional 1/2 Tbsp. of milk if too thick.
Using a teaspoon, drizzle glaze over crescent tops of candy cane.
Candy Cane Roll Cake Collab | The Tastemakers-Julie and Jen
Nothing says get your Yuletide carol on more than this mint candy cane roll cake. Julie Nolke and Jen Phanomrat team up for this delicious holiday recipe. Uh oh, let's see that candy cane roll!
Ingredients
3 egg yolks
2 tbsp sugar
1/4 milk
1 teaspoon peppermint extract
2 tbsp vegetable oil
¾ cup flour
1 teaspoon red food coloring
3 egg whites
2 tbsp sugar
1 teaspoon cornstarch
1 cup heavy cream
2 tbsp icing sugar
6 Crushed Candy canes
Steps
1.) Preheat the oven to 350. Grease and line a baking sheet with parchment paper.
2.) Using an electric mixer, beat egg yolks and sugar on medium-high speed until pale and creamy.
3.) Pour in milk, peppermint extract and oil and whisk at low speed until just combined. Sift flour over egg mixture, and whisk at low speed until smooth and well-combined.
4.) Divide egg yolk mixture equally into two separate bowls. Add red food coloring into one portion of the egg yolk mixture, and stir. Set aside.
5.) In a clean dry bowl whisk the egg whites until foamy. Add the sugar and cornstarch a little at a time, whisking in between. Beat until egg whites are glossy and stiff peak form.
6.) Divide meringue equally between the colored and non-colored egg yolk mixture. Fold in lightly with a spatula to incorporate completely.
7.) Fill two piping bags fitted with 1cm plain round tips; one with the colored cake batter, and the other with the non-colored cake batter. Pipe with the red cake batter first, diagonally on prepared pan, about 3cm-4cm apart. Then fill in-between the piped red cake batter and any gaps with the non-colored cake batter.
8.) Bake for 14 minutes until the cake has risen and feels springy to the touch. Remove from oven. Turn sponge straight from oven onto a sheet of baking paper. Peel off baking paper from the bottom of the sponge. Cover with baking paper, then a tea towel. Set aside to cool completely.
9.) To make the filling combine cream and icing sugar in a clean bowl. Using an electric mixer, whip cream at medium speed until stiff peaks form. Fold in crushed candy canes.
10.) When the cake is completely cool, scoop the whipped cream over the cake and then roll up the cake around the filling. Sliced of the edges to reveal the spiral pattern.
11.) Slice and enjoy.
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Crescent Rolls Candy Cane - So easy to Make and Fun
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In just minutes you can make mini Crescent rolls. Form into a candy cane shape, or any shape.
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Candy Cane Caprese Board
This Candy Cane Caprese Board from my Beautiful Boards cookbook is such a simple and stunning way to serve an appetizer during the holidays. Get the recipe here:
Pizza Crescent Candy Cane | Pillsbury
Let's make pizza festive! How, you ask? By creating a deliciously cheesy, candy cane-shaped pizza appetizer. Sliced Pillsbury crescent rolls make the perfect dough. Just spread them with pizza sauce, top them with cheese and pepperoni and bake. And there you have it: a savory treat ready to wow a crowd at your next holiday party.
Here's the full recipe for this pizza candy cane crescent: