The Pioneer Woman Tasty Kitchen
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Candy Cane Cinnamon Rolls

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Level: Easy

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Description

Candy Cane Cinnamon Rolls … The perfect holiday breakfast!

Ingredients

  • FOR THE DOUGH:
  • 1-½ Tablespoon Active Dry Yeast
  • 1-½ Tablespoon Granulated Sugar
  • ½ cups Warm Water (115 Degrees F)
  • 8 Tablespoons Unsalted Butter, melted
  • ¾ cups Whole Milk, Warmed
  • ¾ cups Sugar
  • 1 whole Large Egg
  • 4 cups Flour
  • 1 teaspoon Kosher Salt
  • 8 drops Red Food Coloring
  • FOR THE FILLING:
  • 8 Tablespoons Unsalted Butter, Softened
  • 1 cup Brown Sugar, Packed
  • ½ cups Sugar
  • 3 Tablespoons Ground Cinnamon
  • FOR THE GLAZE:
  • 1 cup Powdered Sugar
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla Extract

Preparation

Place yeast and sugar into the bowl of your stand mixer then add warm water and gently stir. Let it sit until the yeast starts to bubble, about 10 minutes.

In a medium bowl, mix melted butter and warm milk. After 10 minutes add butter and milk mixture to the yeast mixture, mixing 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 as you mix and continuing to add remaining flour until the dough starts to clean the sides of the mixing bowl. Kneed dough on low speed for 7 minutes.

Place dough onto a floured counter and divide dough in half. Place one half of the dough back in the mixing bowl and add 6-8 drops of red food coloring. knead dough until the dough is solid red (in my case pink and you see no streaks of red. Place the red dough into a large bowl that has been sprayed with cooking spray. Spray another bowl with cooking spray and place the non-colored dough in this bowl.

Cover each with a damp cloth and let it rise in a warm place for 45-60 minutes, until dough doubles in size.

Remove each section of dough from its bowl and place onto a floured counter top. With a floured rolling pin, roll each section of dough into a roughly 7×9.5 inch rectangle, about 1/4 inch in thickness.

Spread softened butter over entire surface of each dough (4 tablespoons on each).

In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle it evenly over both buttered dough sections. Using a pizza cutter or sharp knife carefully cut fourteen 1 inch wide strips from each dough section. Working with one strip at a time fold the strip in half lengthwise 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 otherwise keep them as is. P

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 the baking pan and shape the long twist into a candy cane. Repeat with remaining twists. Sprinkle the cinnamon sugar that fell onto the counter all over the candy canes.

Cover both pans and allow the dough to rise in a warm place for 45-60 minutes or until rolls have doubled in size.

When rolls are ready preheat oven to 350 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 in a small bowl. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Drizzle the frosting back and forth over the candy canes. Serve!

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