Candy Cane Cinnamon Rolls Recipes

CHOCOLATE PEPPERMINT CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, combine 3 cups of flour, sugar, yeast, and salt.
• Melt the butter and pour it into a measuring glass filled with 1 1/2 cups of warm water. Test it with your finger. It should be warmer than room temp, but not hot. If there's steam coming off the top, let it rest for a few minutes.
• With the mixer running on medium, slowly pour the butter and water into the dry ingredients. Let it run until it's completely mixed in. It this point it should look like watery oatmeal.
• Mix in the egg and vanilla.
• Once that's combined, tilt the mixer up and toss in 2 cups of flour. Mix on medium until the flour is fully absorbed. It should look like a very shaggy and sticky dough.
• Switch to the dough hook and add 1/2 cup of flour. Run the mixer on medium until the flour is absorbed, then turn it up to high and let it run for 2-3 minutes. It should form a ball around the dough hook but will stick to the bottom of the bowl.
• Cover your work surface with 1 tablespoon of flour and scrape the dough out onto it. It will be very sticky and soft.
• Dust an additional tablespoon of flour on top and begin to knead the dough. Knead for 1-2 minutes and the dough should transform into a smooth and workable texture. Form it into a ball and press two fingers into the center. If it springs back, it's ready. If not, keep kneading for another minute.
• Leave the dough where it is and loosely cover in a sheet of plastic wrap or a clean towel. Let it rest for 10 minutes.
• While the dough rests, make the filling.
• Make sure your butter is soft to ensure a smooth and spreadable filling. Combine all of the ingredients in a bowl (minus the chocolate chips and candy cane) and set aside.
• After 10 minutes, begin to roll out the dough. Lightly dust flour underneath and all around the dough and roll out into a 12×16 inch rectangle. It will try to spring back, so switch between your hands and the rolling pin to press and roll it into shape.
• Spread an even layer of the filling on top, leaving 1/2 inch bare around the edges.
• Sprinkle the chocolate chips and crushed candy canes on top.
• Roll up from the long end of the dough into a large log.
• Use a piece of unflavored floss and pull it tight and flush against your work surface. Push it underneath the log and pull the two ends over top of the log. Cross them over and pull through to make a clean cut.
• Slice off each end of the log, then slice the log into 12 even pieces. Make a slice in the center, then slice each of those halves in half. You should now have 4 large pieces. Slice each of these into 3 rolls to get 12 rolls total.
• Set the rolls into a lightly buttered 9×13 baking pan. Space them evenly and allow some room for them to grow.
• Cover them in a towel and let them rest at room temperature for an hour. They should double in size and fill the entire pan. **SEE NOTES ON HOW TO MAKE THESE OVERNIGHT AND BAKE THE NEXT MORNING
• Preheat the oven to 350F and bake for 25-30 minutes. The edges should be golden brown and the centers of the rolls should pop up (a sign of super fluffy cinnamon rolls!).
• While the rolls cool, make the icing.
• Pour the heavy cream into a heat save bowl and microwave for 45 seconds - 1 minute. It should be very hot.
• Pour it into a bowl of the chopped chocolate and whisk until smooth. Whisk in the peppermint extract. Allow the ganache to cool for 5 minutes.
• In a seperate bowl, preferably in a stand mixer, whisk the cream cheese until smooth.
• Turn the mixer on medium-low speed and pour in the chocolate ganache.
• Mix until the icing is fully combined and spread onto your warm cinnamon rolls.
• Sprinkle with the extra crushed candy cane and dig in!

CANDY CANE CINNAMON ROLLS

Steps:

• In a bowl of a stand-up mixer with a dough hook, pour warm milk, yeast, and granulated sugar. Let it sit for 4 to 5 minutes to allow the yeast to bloom and foam up. *NOTE* This step is important for many reasons. The warm milk speed up the activation of the yeast. If the milk is too hot, it will "kill" the yeast so that the dough won't rise. If the milk is too cold, like right out of the fridge, it will delay the activation of the yeast, resulting in a dough that won't rise. Yeast blooms better in a liquid, in this case, milk, between temperatures of 95 to 100 degrees F.
• Once the yeast has bloomed, add butter and egg. Mix for 15 seconds.
• Add salt and 1/3 of the flour.
• Mix until the flour is almost all incorporated, then add another 1/3, and so on. *NOTE* I do it this way of adding flour increments because if I mix with too much flour, it will spread everywhere, and I won't have the right amount in the dough
• Once all the flour has been added and there is no more dry flour, mix on medium speed for 5 minutes. The dough will form a ball and separate from the bowl. When pressing with your finger in the dough, you should not have any dough on your finger. *NOTE* If the dough is very sticky and when pressing with your finger, you get some on it, you may need to mix for 1 to 2 more minutes in the mixer to develop the gluten more or add more flour (1 tablespoon at the time). I bake at sea level, where it is hot and humid; elevation and outside weather may make a difference in the dough.
• Transfer the dough to an oiled bowl and cover it with plastic wrap.
• Let the dough rise in a warm, draft-free place. (I put mine in the microwave). Let the dough rise until it doubles, or about 1 hour.
• On a clean surface, lightly flour and roll the dough into a 13 x 17 rectangle. For this step, I like using my baking mat, it has a great grip, and I have my measurements already on the mat.
• Butter dough leaving a 1/2-inch border all around.
• Spread the Nutella evenly.
• Sprinkle the crushed peppermint and ground cinnamon over the Nutella.
• Roll the dough tightly, starting with the long side away from you. If the dough is moving, press the long side closest to you down to hold it in place. You will have a long roll.
• With a serrated knife or unflavored dental floss, cut the roll into 12 equal pieces.
• Place in a buttered 9 x 13 baking dish.
• Cover with plastic wrap and let it rise for 30 minutes.
• Preheat your oven to 350°F.
• Cook in preheated oven for 20-22 minutes or until nice and golden.
• *OPTIONAL TOPPING* - When your rolls come out, you can sprinkle some powdered sugar. Or make a glaze, mix powdered sugar, milk, and crushed candy cane.
• Serve and Enjoy!

CANDY CANE CINNAMON ROLLS

Steps:

• Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and dived dough in half. Place one half of the dough back in the mixing bowl and add 6-8 drops of red food coloring. kneed dough until the dough is solid red (in my case pink :( ) and you see no streaks of red. Place dough into a large bowl that has been sprayed with cooking spray, spray another bowl and place the non-colored dough in this bowl. Cover each with a damp cloth and let rise in a warm place for 45-60 minutes, until dough doubles in size.
• Remove each dough from the bowl and place onto a floured counter top. With a floured rolling pin, roll each dough into an about 7×9.5 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of each dough (half a stick each). In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over both buttered doughs. Using a pizza cutter or sharp knife carefully cut 14 1 inch wide strips from each dough. Working with one strip at a time fold the strip in half and pinch the edges to seal (you are trying to enclose the filling). Repeat with remaining strips. You should now have 12 white and 12 red ropes. If you want to make small candy canes cut each rope in half. Pinch the ends together to seal.
• Spray 2 baking sheets with non-stick spray.
• Take one red and white white rope and pinch the tops together. Twist one rope around the other and seal the ends together. Place on baking pan and shape the long twist into a candy cane. Repeat with remaining twist. Sprinkle the cinnamon sugar that fell onto the counter all over the candy canes.
• Cover both pans and allow to rise in a warm place for 45-60 minutes or until rolls have doubled in size. When rolls are ready reheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.
• For the glaze, mix together the powdered sugar, milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Drizzle lines back on forth over the candy canes. Serve

SIMPLE CINNAMON CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and cinnamon together. Set aside.
• Seperate crescent rolls into triangles.
• Spread each triangle with a thin layer of butter or margarine.
• Sprinkle desired amount of cinnamon and sugar mixture over the buttered trinalges.
• Roll up each trianlge to make a crescent.
• Place on ungreased cooking sheet or in a glass baking dish.
• Bake rolls about 15 - 20 minutes or until golden brown.
• To make glaze, mix powdered sugar, milk and vanilla until blended together. You can add more or less milk to create desired consistancey.
• Drizzle glaze over warm (but not hot) rolls and enjoy.