Ingredients

• Dough:
• 3 1/2 cups all-purpose flour (with extra for rolling)
• 3/4 cup whole milk, heated to around 109°F (use a thermometer)
• 1 teaspoon granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• 5 tablespoons softened butter (not melted)
• 1 tablespoon orange zest
• A pinch of nutmeg and cinnamon
• Filling:
• 2 cups finely sliced apples
• 2 tablespoons cinnamon-sugar mixture
• 1/2 cup cranberry jelly (or cranberry sauce)
• Icing Ingredients:
• 1 1/2 cups powdered sugar
• 1/4 cup cream cheese, whipped
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• (Optional: Add milk, one teaspoon at a time, to thin the icing as necessary)

Instructions

1. Begin by warming the milk to 109°F. Add the dry yeast to a large mixing bowl, then pour in the warm milk. Let it sit for about 6 to 7 minutes until it becomes foamy.
2. Add in the granulated sugar, softened butter, eggs, vanilla extract, salt, orange zest, and the pinch of nutmeg and cinnamon into the yeast mixture.
3. Using a dough hook or a wooden spoon, mix in 1 1/2 cups of flour, then gradually add the remaining flour until you form a soft dough.
4. Knead the dough by hand for about 5 to 6 minutes on a lightly floured surface until it’s smooth and elastic.
5. Place the dough in a lightly greased bowl, cover it with plastic wrap or a damp cloth, and allow it to rise in a warm place for about 1 1/2 to 2 hours, until it doubles in size.
6. While the dough is rising, prepare a baking sheet lined with parchment paper.
7. Once the dough has risen, punch it down to release any air. Roll it out into a long rectangle, about 1/2 inch thick.
8. Spread the thinly sliced apples down the center of the dough.
9. Evenly sprinkle the cinnamon-sugar mixture over the apples.
10. Dollop the cranberry jelly on top of the apple layer, ensuring it’s spread evenly.
11. Carefully roll the dough tightly into a log shape, then bend the top to form the candy cane shape.
12. Place the shaped dough seam side down onto the prepared baking sheet. Cover it with plastic wrap and let it rise for another 35 to 45 minutes.
13. Preheat your oven to 350°F (175°C).
14. Once the rolls have puffed up, use a sharp knife or razor blade to make slits, about 2 inches long, all along the candy cane shape—two slits on the bend and four on the long stem.
15. Brush the top with a beaten egg to give it a beautiful golden color as it bakes.
16. Bake in the preheated oven for about 25 to 30 minutes, or until the top is a lovely golden brown.
17. Allow the rolls to cool completely. Once cooled, spoon the remaining cranberry jelly into the slits, letting it ooze through for a festive touch.
18. For the icing, mix together the powdered sugar, whipped cream cheese, melted butter, and vanilla extract until smooth. Drizzle it over the cooled rolls and allow it to set.

Shopping List for Your Festive Candy Cane Yeast Roll

• Dough:
• Dry yeast
• Warm water
• Milk
• Sugar
• Softened butter
• Salt
• Flour
• Eggs
• Cinnamon, nutmeg, orange zest
• Filling:
• Sugar and cinnamon, mixed
• Finely minced apples
• Cranberry jelly or cranberry sauce
• Icing Ingredients:
• Powdered sugar
• Cream cheese
• Butter
• Vanilla extract

Helpful Tips for Making Apple Cranberry Candy Cane Sweet Rolls

• Ensure your milk and water are heated to approximately 110°F. If they’re too hot, it can kill the yeast.
• Be cautious about the amount of spice you add; too much can hinder yeast growth. Just a pinch will suffice!
• Allow your butter and eggs to come to room temperature for easier mixing.
• While the dough rises, find a warm, draft-free spot to keep it cozy.
• The dough may be slightly tacky, so avoid adding excessive flour or over-mixing.
• Always preheat your oven to 350°F before baking.
• This sweet roll dough is quite versatile and can also be transformed into dinner rolls or filled with your choice of fruity goodness.
• For the second rise, let the dough rest for at least 30 minutes.
• If you enjoy additional mix-ins, consider adding raisins or dried cranberries (around 1/3 of a cup) to the filling.
• You can use other types of fruit or even canned pie fillings as alternatives to apples.
• Make the slits for the icing just before placing it in the oven, and remember to brush with a beaten egg wash.
• If you need a quicker solution, you can also use refrigerator biscuits or premade crescent dough, following the instructions on the packaging for baking.