Sour Cream Cinnamon Sugar Candy Cane Twists


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.