Picture this: you wake up to the intoxicating aroma of fresh-baked cinnamon rolls wafting through your home, sending you into a blissful state of holiday cheer. These Candy Cane Cinnamon Rolls are not only soft and chewy but also radiate warmth and comfort with every mouthful. The festive notes of peppermint combined with the rich hazelnut flavor of Nutella create a delightful treat that’s perfect for holiday mornings or cozy gatherings. Trust me, once you take a bite, you’ll wonder how you ever celebrated the season without them!

Why You’ll Love This Recipe

• Festive Flavors: The combination of peppermint and cinnamon creates a unique flavor profile that perfectly captures the spirit of the season.
• Soft and Fluffy: These rolls are surprisingly tender, thanks to the yeast dough, providing a satisfying texture that contrasts beautifully with the crunchy candy cane topping.
• Customizable: If you love experimenting, this recipe offers plenty of opportunities for variations or personal touches.

Ingredients Needed For Candy Cane Cinnamon Rolls

• 1 cup warm milk (95 to 100 degrees F): Use this warm milk to activate the yeast. Ensure it’s not too hot to avoid killing the yeast!
• 2 1/2 teaspoon active dry yeast (1 packet): The star ingredient that makes your rolls rise and provides that fluffy texture.
• 2 tablespoons granulated sugar: This helps to feed the yeast and enhances the sweetness of the rolls.
• 1/4 cup unsalted butter, room temperature (1/2 stick): Adds richness to the dough for that perfect soft texture.
• 1 large egg: Gives the rolls structure and a slightly rich flavor.
• 3 1/2 cups unbleached all-purpose flour: Essential for the dough. Using unbleached flour helps create a tender crumb.
• 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 2 tablespoons unsalted butter (room temperature): For spreading, adds a layer of richness before adding Nutella.
• 1/2 cup Nutella: Provides a delicious, chocolatey layer that pairs wonderfully with peppermint.
• 1/2 cup finely crushed candy cane: Adds a delightful crunch and minty flavor.
• 2 teaspoon ground cinnamon: A classic spice that complements the candy cane wonderfully.
• Powdered Sugar: For an optional sweet topping after baking.
• 3 teaspoons milk: To mix into the powdered sugar for a smooth glaze.
• 1/4 cup finely crushed candy cane: For an optional festive garnish that adds to the holiday spirit.

How to Make Candy Cane Cinnamon Rolls

1. In a bowl of a stand mixer with a dough hook, pour in the warm milk, yeast, and granulated sugar. Let it sit for 4 to 5 minutes to allow the yeast to bloom and foam up. NOTE: This step is crucial. The milk temperature is key for activating the yeast, so be careful not to use milk that’s too hot or too cold.
2. Once the yeast is bubbly, add room temperature butter and the egg. Mix for 15 seconds.
3. Gradually add salt and 1/3 of the flour. Mix until the flour is almost incorporated, then add another 1/3 and mix, and so on. NOTE: Gradually incorporating the flour helps prevent flour from flying everywhere!
4. When all the flour is mixed in, continue at medium speed for 5 minutes. The dough should form a ball and pull away from the bowl. If your finger comes away clean after pressing into the dough, you’re good to go! NOTE: If it’s sticky, mix for an additional minute or add flour 1 tablespoon at a time.
5. Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
6. On a lightly floured surface, roll the dough into a 13 x 17 rectangle. (A baking mat works wonders for this!)
7. Spread the 2 tablespoons of butter over the dough, leaving a 1/2-inch border.
8. Evenly spread the Nutella over the butter, then sprinkle the crushed candy cane and ground cinnamon on top.
9. Roll the dough tightly from the long side away from you. Press the edge underneath to secure it, giving you a long roll.
10. Cut the roll into 12 equal pieces using a serrated knife or unflavored dental floss.
11. Place the rolls in a buttered 9 x 13 baking dish, cover with plastic wrap, and let them rise for another 30 minutes.
12. Preheat your oven to 350°F. Bake for 20-22 minutes, or until the rolls are golden brown.
13. OPTIONAL TOPPING: Once they’re out of the oven, feel free to sprinkle with powdered sugar or drizzle with a glaze made from powdered sugar, milk, and crushed candy cane.
14. Serve and enjoy the festive cheer!

How to Serve Candy Cane Cinnamon Rolls

These delightful rolls are best enjoyed warm right out of the oven. They make a lovely brunch centerpiece or an afternoon treat alongside a hot cup of cocoa or coffee. You can even serve them as a festive dessert, garnished with a drizzle of glaze and a sprinkle of crushed candy canes for that extra holiday touch.

How to Store Candy Cane Cinnamon Rolls

If by some chance you have leftovers (though I doubt you will!), store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for about a week or freeze them in a single layer, then transfer to a zippered bag, where they can last up to 3 months. Just remember to reheat them gently in the oven or microwave before serving!

Tips to Make Candy Cane Cinnamon Rolls

• Consider using whole milk for a richer flavor and texture.
• Add more crushed candy cane to the dough for a stronger peppermint flavor if you love that minty bite.
• Experiment by adding festive spices such as nutmeg or cardamom to the filling for an added flavor twist.

Variations and Substitutions

• Nut Butter: Swap Nutella with your favorite nut butter or a chocolate spread if you want to switch things up.
• Different Fillings: Try adding mini chocolate chips or chopped nuts for different textures inside.
• Gluten-Free: Use a gluten-free flour blend to adjust this recipe for dietary needs, but check the right bake time, as it may vary.

Frequently Asked Questions

Can I prepare the dough in advance?

Absolutely! You can make the dough the night before, let it rise, then cover it and refrigerate. The next day, let it come to room temperature before rolling and shaping your rolls.

How can I avoid overbaking my rolls?

Keep an eye on the color! When they turn a beautiful golden brown, that’s your cue to take them out. You can also insert a toothpick into the center of a roll; it should come out clean when they are done.

Can I freeze prepared rolls before baking?

Yes, you can! Just shape them, place them in the baking dish, cover, and freeze. When you’re ready to bake, let them thaw overnight in the fridge and let them rise for an additional 30 minutes before baking.

What’s the best way to reheat leftover rolls?

Reheat them in the microwave under a damp paper towel for about 15 seconds, or in the oven wrapped in foil at 350°F for about 10 minutes to warm them without drying out.

How can I make my rolls more festive?

Garnish your cinnamon rolls with extra crushed candy canes mixed into a simple glaze made with powdered sugar and milk. This will not only add sweetness but also a pop of color!

These Candy Cane Cinnamon Rolls are sure to become a spirited addition to your holiday traditions. Enjoy the warmth and joy they bring to any gathering!

Candy Cane Cinnamon Rolls

These Candy Cane Cinnamon Rolls are soft and chewy, combining festive notes of peppermint and the rich flavor of Nutella for a delightful holiday treat.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 22 minutes mins

Total Time 1 hour hr 22 minutes mins

Course Brunch, Dessert

Cuisine American, Holiday

Servings 12 servings

Calories 250 kcal

Ingredients

  

For the dough

• 1 cup warm milk (95 to 100 degrees F) Use to activate the yeast.
• 2.5 teaspoons active dry yeast 1 packet.
• 2 tablespoons granulated sugar Feeds the yeast and enhances sweetness.
• 1/4 cup unsalted butter, room temperature Adds richness to the dough.
• 1 large egg Gives structure and flavor to the rolls.
• 3.5 cups unbleached all-purpose flour Essential for the dough.
• 1/2 teaspoon salt Balances sweetness.

For the filling

• 2 tablespoons unsalted butter, room temperature For spreading over the dough.
• 1/2 cup Nutella Adds a chocolatey layer.
• 1/2 cup finely crushed candy cane Adds crunch and minty flavor.
• 2 teaspoons ground cinnamon Classic spice complementing the candy cane.

For the glaze (optional)

• 3 teaspoons milk To mix into powdered sugar for glaze.
• Powdered Sugar For optional sweet topping.
• 1/4 cup finely crushed candy cane For optional festive garnish.

Instructions

 

Preparation

• In a bowl of a stand mixer with a dough hook, mix warm milk, yeast, and granulated sugar. Let it sit for 4 to 5 minutes to bloom the yeast.
• Once the yeast is bubbly, add room temperature butter and the egg. Mix for 15 seconds.
• Gradually add salt and 1/3 of the flour. Mix until almost incorporated, then add another 1/3 and mix again.
• When all the flour is mixed in, continue at medium speed for 5 minutes until the dough forms a ball and pulls away from the bowl.
• Transfer the dough to an oiled bowl, cover with plastic wrap, and let it rise for about 1 hour or until doubled in size.
• On a lightly floured surface, roll the dough into a 13 x 17 rectangle.
• Spread 2 tablespoons of butter over the dough, leaving a 1/2-inch border.
• Spread Nutella over the butter, then sprinkle with crushed candy cane and ground cinnamon.
• Roll the dough tightly from the long side away from you and cut into 12 equal pieces.
• Place the rolls in a buttered 9 x 13 baking dish, cover, and let them rise for another 30 minutes.

Baking

• Preheat your oven to 350°F. Bake for 20-22 minutes, or until golden brown.
• Optional: Sprinkle with powdered sugar or drizzle with glaze made from powdered sugar, milk, and crushed candy cane.

Notes

These rolls are best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for about a week. They can be frozen for up to 3 months.

Keyword Candy Cane, Cinnamon Rolls, Holiday Baking, Nutella, Peppermint