You’ll delight your family on Christmas morning with cinnamon rolls not only shaped like a candy cane, but flavored with them, too!

Ingredients:

For the dough:

• 3 tablespoons sugar
• 1 package dry yeast
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 3 and 3/4 cups flour
• 6 tablespoons Earth Balance butter
• 3/4 cup plain soy milk
• 2 Ener-G eggs

For the filling:

• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 3 tablespoons Earth Balance butter, softened

For the frosting:

• 1/2 cup non-dairy cream cheese, softened
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3/4 cup powdered sugar
• 1/4 teaspoon peppermint extract
• 1/4 cup plain soy milk
• Red food coloring
• 2 candy canes

1. To prepare the dough, combine the sugar, yeast, salt, baking soda, and flour in the bowl of a stand mixer, fitted with a dough attachment blade.
2. Meanwhile, melt the butter over low heat in a saucepan. Add the milk and cook until the mixture comes to room temperature.
3. Add the butter mixture and the Ener-G eggs to the flour mixture; beat for about 3 minutes, until a dough forms. Knead with your hands to form a smooth ball, then return to the bowl. Cover and let rise at room temperature for 1 and 1/2 hours.
4. To assemble the rolls, combine the brown sugar and cinnamon in a small bowl; set aside. Roll the dough into a 13-inch square on a lightly floured surface and brush with the softened butter. Sprinkle with the brown sugar mixture. Roll up tightly, then cut into 10 slices crosswise. Arrange on a baking sheet lined with parchment paper in the shape of a candy cane. Cover with foil and refrigerate at least 8 hours or up to 2 days in advance.
5. In the morning, place the rolls at room temperature while the oven preheats. Cover with foil and bake at 350 degrees F for 15 minutes. Remove the foil and bake an additional 10 minutes.
6. Meanwhile, prepare the frosting: whisk together the cream cheese, vanilla, salt, and powdered sugar in a small bowl. Add the peppermint extract and soy milk, whisking until smooth. Divide the frosting evenly among two zip-top plastic bags, adding a few drops of red food coloring to one.
7. Arrange the cinnamon rolls on a platter in their candy cane shape. Snip a small hole in the corner of each frosting bag and drizzle the rolls evenly with the red and white frostings. Sprinkle with the crushed candy canes.