Candy Cane Cinnamon Rolls

Candy Cane Rolls (4)

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


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.

Candy Cane Cinnamon Rolls (1)


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