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Wow holiday guests with baked cinnamon candy cane mug huggers

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If you are looking for a festive snack to pair with hot cocoa or coffee, use these baked cinnamon candy canes as mug huggers. Thanks to the built-in hooks, these sweet, pillowy breadsticks can securely perch on the sides of mugs. A decorative stripe of cream cheese frosting adds flair while leaving plenty of room for guests to grip the unfrosted portion of the breadsticks. This cute, functional presentation is sure to become a holiday tradition.

Baked cinnamon candy cane mug hugger recipe
Yield: 16 Candy canes

Ingredients:

  • ¾ cup warm water
  • 1 packet active dry yeast, about 2 ¼ teaspoon
  • 1 tablespoon unsalted butter
  • ½ cup light brown sugar, packed
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups flour
  • Cream cheese frosting

Directions:
Combine water and yeast in a large mixing bowl. Set aside for 5 minutes. Meanwhile, melt the butter and allow it to cool slightly.

Add butter, brown sugar, salt, vanilla, and cinnamon to the yeast mixture. Stir briefly, then add flour.

Stir the mixture with a wooden spoon until it forms a sticky dough, about 5 minutes.

Knead the dough on a lightly floured surface until it becomes very smooth and soft, about 3 minutes.

Divide the dough into 16 pieces. Roll each piece into a log about 8 inches long.

Place logs of dough on a lightly oiled baking sheet. Keep them straight for breadsticks, or gently curve each log to form a wide candy cane shape. Leave at least a half-inch space between breadsticks.

Cover and let rise until almost doubled, about 45 minutes.

Toward the end of the rise time, preheat the oven to 350°F. Bake the breadsticks until lightly golden, about 12 to 15 minutes.

Allow to cool. Pipe frosting on the front side of candy canes or serve with small cups of cream cheese frosting.

Remember to leave a mug hugger and homemade hot cocoa for Santa on Christmas Eve. For more information, read Baked Candy Cane Mug Hugger Recipe Tips and Tricks.

**12/10 revised to clarify sugar quantity

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