Sour Cream Cinnamon Sugar Candy Cane Twists

Holidays & Specialties

Delicious for the family or to give as gifts.





12 twists

Prep Time

40 minutes

Rise Time

45 minutes

Bake Time

12 to 15 minutes


  • 3 to 3-1/2 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 cup milk
  • 1 cup sour cream
  • 4 tablespoons butter OR margarine, divided
  • 1 egg
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • Almond Glaze:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon almond extract


Combine 1 cup flour, sugar, undissolved yeast, salt and baking soda in a large bowl.  Heat milk, sour cream and 2 tablespoons butter until very warm (120º to 130ºF); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.  Cover; let rest 10 minutes.

Roll dough into 24 x 8-inch rectangle. Spread remaining 2 tablespoons butter over half of the dough (crosswise); sprinkle with brown sugar and cinnamon. Fold dough over filling; press ends to seal. Cut into 12 (1-inch) strips. Hold ends of each strip; twist several times and shape into candy canes. Place on greased baking sheets, Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375ºF for 12 to 15 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Almond Glaze.

Almond Glaze: Combine all glaze ingredients in a small bowl, adding enough milk to reach desired constancy.  Stir until smooth.