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Candy Cane Rolls Recipe

Serves 24


  • 1 package active dry yeast
  • 1/4 cup warm water (110 to 115 F)
  • 3/4 cup warm milk (110 to 115 F)
  • 1/4 cup sugar
  • 1/4 cup shortening
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 3 3/4 cups all-purpose flour
  • 1 cup candied cherries, quartered
  • 1 cup confectioner's sugar
  • 1 tbsp milk


1. In a large mixing bowl, dissolve yeast in warm water.
2. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth.
3. Stir in cherries.
4. Add enough of the remaining flour to form a soft dough.
5. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 1 hour.
8. Punch dough down; let rest for about 10 minutes.
9. Divide dough into half.
10. Roll each half into a 12x7-inch rectangle.
11. Cut twelve 1-inch strips from each rectangle.
12. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane.
13. Cover and let rise until doubled, about 45 minutes.
14. Bake at 375 F for 12-15 minutes or until golden brown.
15. Cool completely.
16. Combine confectioner's sugar and milk; frost rolls.


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Preparation Method:Baking

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