LEMON CANDY CANES

Lemon Candy Canes image

We enjoy looking at these cute candy cane rolls as much as we love eating them! For even more festive fun, I sometimes decorate them with sliced candied cherries.

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

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Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/3 cup sour cream
1 large egg
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon salt
2-3/4 to 3 cups all-purpose flour
FILLING:
1/2 cup finely chopped walnuts or pecans
1/3 cup sugar
3 tablespoons butter, melted
1 tablespoon grated lemon zest
LEMON ICING:
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon water
1/4 teaspoon vanilla extract

Steps:

In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12x8-in. rectangle. , In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times. , Place 2 in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

Nutrition Facts : Calories 140 calories, Fat 5g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 132mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.