Mmmm! Tender Flaky cookie-buns crammed with cranberries, raisins, honey, nuts…bake ’em easy with Fleischmann’s Yeast and this no-kneading no-rising refrigerator recipe! Great for Christmas giving!
Fleischman’s Cranberry Christmas Canes: A Twist on Tradition
Deck the halls with dough so delightful your taste buds will sing carols of joy! Fleischman’s Yeast brings a festive twist on the classic cinnamon roll: Cranberry Christmas Canes. These vibrant spirals are bursting with the season’s spirit, from the tangy zip of cranberries to the warm embrace of cinnamon and orange.
Imagine this: Swirls of buttery, golden dough studded with crimson cranberries and plump raisins, kissed with the citrusy whisper of orange and lemon. Each bite is a delightful dance of sweet and tart, a festive melody that lingers long after the last crumb is gone.
Here’s why these canes are the perfect addition to your holiday baking:
- A burst of color and flavor: Cranberries bring a vibrant pop of red to your plate, while the orange and lemon zest add a touch of sunshine.
- Sweet and tangy harmony: The cranberries’ tartness perfectly complements the warm sweetness of the dough and honey filling.
- Fleischman’s Yeast magic: Reliable and easy to use, Fleischman’s Yeast ensures light, fluffy dough that melts in your mouth.
- A twist on tradition: These canes offer a unique take on the classic cinnamon roll, perfect for impressing your holiday guests.
Tips for Cranberry Christmas Cane Perfection:
- Get creative: Add chopped nuts, dried cherries, or even a sprinkle of cinnamon sugar for an extra flavor twist.
- Make it ahead: These canes freeze beautifully, so bake a batch and enjoy them throughout the holiday season.
- Gift with love: Wrap them in festive cellophane and tie them with a ribbon for a delightful homemade gift.
Fleischman’s Cranberry Christmas Canes are more than just a pastry; they celebrate the season. They’re the warm glow of candlelight, the laughter echoing around the table, and the joy of sharing good times with loved ones. So grab your ingredients, preheat your oven, and prepare to bake a batch of holiday magic!
Cranberry Christmas Canes
Ingredients
- 1 cup milk
- 4 cups unsifted flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- 1 cup 2 sticks Fleischmann’s Margarine
- 1 package Fleischmann’s Active Dry Yeast
- 1/4 cup warm water
- 2 eggs beaten
- 1 1/2 cups finely chopped cranberries
- 1/2 cup sugar
- 1/2 cup raisins
- 1/3 cup chopped Planters Pecans
- 1/3 cup honey
- 1 1/2 teaspoons grated orange peel
Method
- Scald 1 cup milk; cool to lukewarm.
- In a large bowl combine 4 cups unsifted flour, 1/4 cup sugar, 1 teaspoon salt and 1 teaspoon grated lemon peel.
- Cut in 1 cup (2 sticks) Fleischmann’s Margarine until like coarse meal.
- Dissolve 1 package Fleischmann’s Active Dry Yeast in 1/4 cup warm water (105-degrees – 115-degrees).
- To the flour mixture add yeast, lukewarm milk, and two beaten eggs.
- Combine lightly.
- Cover dough tightly; refrigerate for at least 2 hours (or up to 2 days).
- When ready to bake your Christmas Canes, prepare the filling.
- Combine 1 1/2 cups finely chopped cranberries, 1/2 cup sugar, 1/2 cup raisins, 1/3 cup chopped Planters Pecans, 1/3 cup honey, and 1 1/2 teaspoons grated orange peel in a pan.
- Cook over medium heat: bring to a boil and cook for about 5 minutes.
- Cool.
- Divide dough in half.
- On a floured board, roll out half of the dough into 18″x15″ rectangle.
- Spread one-half of the filling on the dough.
- Fold the dough into a three-layer strip 15 inches long.
- Cut dough into 15 strips.
- Hold ends of each strip and twist lightly in opposite directions.
- Pinch ends to seal.
- Place on greased baking sheets.
- Shape top of each strip to form a cane.
- Repeat with remaining half of dough and filling.
- Bake in a hot oven (400-degrees) 10-15 minutes or until done.
- Cool on wire racks.
- Before serving, frost with confectioner’s sugar frosting.
Kitchen Helper 2
Notes
Try this delicious filling: combine 1 1/2 cups finely chopped apple, 3/4 cup chopped Planters Pecans, 1/3 cup sugar, and 1 1/2 teaspoons cinnamon.
One Response
Do you have a video of showing the method of folding it or pic of each step of the fold technique