Cranberry Christmas Canes Recipe

Directions:

1. In a large bowl, combine the flour, sugar, salt and lemon peel; cut in butter until crumbly. In a small bowl, dissolve yeast in warm water. Add milk and eggs. Stir into flour mixture until blended. Cover and refrigerate overnight.
2. In a saucepan, combine the filling ingredients. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer; cool.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18-in. x 15-in. rectangle. Spread filling to within 1/2 in. of edges. Fold one short side to center over filling; repeat with other side, making a 15-in. x 6-in. rectangle. Pinch seam to seal. Cut into 15 slices. Twist each slice and form a cane shape.
4. Place 2 in. apart on greased baking sheets. Repeat with remaining dough and filling. Cover and let rise is a warm place until doubled, about 45 minutes.
5. Bake at 400° for 12-14 minutes or until golden brown. Remove from pans to wire racks. Meanwhile combine glaze ingredients; drizzle over warm rolls. Yield: 2-1/2 dozen.