Lemon Candy Canes Recipe

Name: Lemon Candy Canes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 1/3 cup sour cream; 1 large egg; 3 tablespoons butter, softened; 3 tablespoons sugar; 1 teaspoon salt; 2-3/4 to 3 cups all-purpose flour; 1/2 cup finely chopped walnuts or pecans; 1/3 cup sugar; 3 tablespoons butter, melted; 1 tablespoon grated lemon zest; 1 cup confectioners' sugar; 1 tablespoon lemon juice; 1 tablespoon water; 1/4 teaspoon vanilla extract

Servings: persons

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
1/3 cup sour cream
1 large egg
3 tablespoons butter, softened
3 tablespoons sugar
1 teaspoon salt
2-3/4 to 3 cups all-purpose flour
1/2 cup finely chopped walnuts or pecans
1/3 cup sugar
3 tablespoons butter, melted
1 tablespoon grated lemon zest
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon water
1/4 teaspoon vanilla extract

1
In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12x8-in. rectangle.
4
In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times.
5
Place 2 in. apart on greased
6
. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
7
Bake at 375u00b0 for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls.

807

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 package (1/4 ounce) active dry yeast, 1/2 cup warm water (110u00b0 to 115u00b0), 1/3 cup sour cream, 1 large egg, and more.

Yes, Lemon Candy Canes falls under the Baking & Desserts 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.

That's it — enjoy your meal!

Lemon Candy Canes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions