Candy Cane Brunch Cakes Recipe

Name: Candy Cane Brunch Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sour cream; ½ cup warm water; ⅓ cup sugar; 2 eggs; 2 packages dry yeast; ¼ cup softened butter; 2 teaspoons salt; 6 cups flour; 1 can pie filling; 3 cups powdered sugar; 3 tablespoons hot water; 3 drops almond extract

Servings: persons

2 cups sour cream
½ cup warm water
⅓ cup sugar
2 eggs
2 packages dry yeast
¼ cup softened butter
2 teaspoons salt
6 cups flour
1 can pie filling
3 cups powdered sugar
3 tablespoons hot water
3 drops almond extract

1
["Heat sour cream over low heat until lukewarm.", "Put yeast in warm water.", "Add to sour cream.", "Add butter, sugar, salt, eggs, and 2 cups flour.", "Mix until smooth.", "Add remaining flour, enough so dough is easy to handle.", "Knead until smooth, about 10 min.", "Place in greased bowl, cover, let rise until double.", "Punch down and divide into 3 parts.", "Roll each into rectangle 15""x6"".", "Place on greased baking sheet.", "Make 2"" cuts at 1/2"" intervals on both long sides of rectangle.", "Divide filling into 3 parts and spread onto dough.", "Criss cross strips over filling and stretch dough to form curve of cane.", "Bake 15 to 20 min.", "at 375.", "Drizzle with icing."]

1907

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups sour cream, ½ cup warm water, ⅓ cup sugar, 2 eggs, and more.

Yes, Candy Cane Brunch Cakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Candy Cane Brunch Cakes

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