Candy Cane Cinnamon Rolls Recipes

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

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!

MAMA'S CINNAMON ROLL CANDY

Steps:

• Place all ingredients in heavy saucepan and bring to a boil.
• Cook until candy reaches soft ball stage (it's best to use a candy thermometer) Cool slightly and beat until stiff.
• Allow to cool completely.
• Roll into rolls.
• Roll ropes in cinnamon.