Prep Time: 20 min
Bake Time: 10-15 min.
A candy cane dessert that is sure to make everyone “Ho Ho Ho”!
12 Rhodes Yeast Dinner Rolls, thawed but still cold
1/2 cup coarsely crushed peppermint candy
1 tablespoon butter, softened
1/2 teaspoon vanilla
1 cup powdered sugar
2-3 tablespoons milk
Roll each roll into a 16-inch rope.
Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist.
Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes.
Remove wrap and bake at 350°F 10-15 minutes.
Combine icing ingredients and brush over warm twists. Sprinkle with crushed peppermint candy.
For a larger candy cane twist, follow same directions except use two roll combine to make longer 32-inch rope. Then make a candy cane shape with dough.
You can also use savory seasonings by brushing with butter then sprinkling with garlic salt or your favorite seasoning.