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Sweet Christmas Canes

I received this recipe from my county home economist. See if it becomes a Christmas-morning tradition at your house like it has at ours!
  • Total Time
    Prep: 40 min. + chilling Bake: 15 min. + cooling
  • Makes
    30 sweet rolls


  • 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 zest
  • DOUGH:
  • 1 cup whole milk
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 cup cold butter, cubed
  • 2 large eggs, beaten
  • Confectioners' sugar icing, optional


  • In a saucepan, combine all filling ingredients. Bring to a boil; reduce heat and cook 5 minutes. Cool to room temperature.
  • Meanwhile, for dough, scald milk and cool to lukewarm. Dissolve yeast in water; set aside. In a large bowl, combine flour, sugar, salt and lemon zest. Cut in butter until mixture resembles a coarse meal. Add milk, yeast mixture and eggs. Combine to form a soft dough. Place dough in a greased bowl. Cover tightly with plastic wrap; refrigerate for at least 2 hours.
  • Divide dough in half. On a well-floured surface, roll out each half of the dough into an 18x15-in. rectangle. Divide the filling and spread on each rectangle. Fold each rectangle into thirds, starting with the 15-in. side. The dough will now measure 15x6 in.
  • Cut each piece into 15 short strips. Twist each strip and shape into a candy cane. Place on greased baking sheets. Bake at 375° for 15-18 minutes or until golden brown. Cool on wire racks. Frost with a confectioners' sugar icing if desired.
Nutrition Facts
1 each: 175 calories, 8g fat (4g saturated fat), 32mg cholesterol, 150mg sodium, 24g carbohydrate (11g sugars, 1g fiber), 3g protein.
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