These bits of yummy have been a Christmas morning tradition in my family since forever. I wasn't a huge fan of them when I was a kiddo -- the texture of the filling threw me -- but I can't imagine Christmas morning without them now. I just can't get enough of the tart and sweet cranberry type goodness this holiday season! They are the perfect compliment to a savory egg dish and a hot cup of coffee as your snuggled in pjs Christmas morning. This was my first time making a batch of candy cane rolls by myself and now, having completed them, I have made two observations:
1) My mom, gramma and mother-in-law are amazing. these babies are a bit time-consuming, particularly with extra little helping hands ;) (which I love), and to produce enough to feed all the mouths they have over the years....my goodness. My appreciation for all those precious ladies have done to fill tummies over the years knows no bounds.
2) You can't have too high expectations. As you can see, the candy-cane shape is a loose concept in a few of what I produced. I guarantee they taste good, though.
I love how a simple thing like a candy cane roll can be a source of memory making and tradition. They've been a part of my family for all these years and since J and I have been married they've made their way into our home and the home of our Coobs side of the family. To have been in the kitchen making these with my gramma and my mom, to introduce them to my mother-in-love, and to now be making them with my own daughter? That's just a whole beautiful lot of wonderful.
I hope you lovelies enjoy them!!
Candy Cane Rolls
1 cup milk
4 cups flour
1/4 cup sugar
1 tsp. salt
1 tsp. grated lemon peel
1 cup butter
1 package yeast
1/4 cup warm water
1 1/2 cups finely chopped cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 1/2 tsp. grated orange peel
Scald milk and then cool to lukewarm
In a large bowl mix flour, sugar, salt and grated lemon peel. Cut in the butter until coarse.
Dissolve yeast in warm water and then add yeast, milk and 2 beaten eggs to flour mixture. Combine lightly. Cover tightly and refrigerate 2 hours to 2 days.
Filling: Put all ingredients into saucepan and cook on medium heat to a boil. Cook for 5 minutes and then cool.
Preheat oven to 400 degrees.
Divide dough in half and roll one half into to an 18 by 15 inch rectangle on floured board. Spread 1/4 of cranberry filling onto center 1/3 of dough. Fold over the right 1/3 and spread another 1/4 of the filling on it. Fold over left 1/3. Cut the dough into narrow strips, about 15. Twist each strip and form into candy cane shape. Place on a greased baking sheet and bake 10-15 minutes. Cool and then frost with a powdered sugar frosting.
Note: these can easily be made and frozen, which is so helpful! Just make sure that you take them out to thaw on Christmas Eve and then they will be ready for you to partake of that beautiful Christmas morn.