Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1/4 cup sugar

  3. 1 teaspoon salt

  4. 1 teaspoon grated lemon peel

  5. 1 cup cold butter, cubed

  6. 1 package (1/4 ounce) active dry yeast

  7. 1/4 cup warm water (110 to 115 )

  8. 1 cup warm 2% milk (110 to 115 )

  9. 2 eggs, lightly beaten

  10. FILLING:

  11. 1-1/2 cups finely chopped fresh or frozen cranberries

  12. 1/2 cup sugar

  13. 1/2 cup raisins

  14. 1/3 cup chopped pecans

  15. 1/3 cup honey

  16. 1-1/2 teaspoons grated orange peel

  17. GLAZE:

  18. 1-1/2 cups confectioners' sugar

  19. 2 tablespoons 2% milk

  20. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Cranberry Christmas Canes Recipe photo by Taste of Home In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.

  2. In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.

  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape.

  4. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes.

  5. Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls. Yield: 2-1/2 dozen.


Send feedback