I love mixing the dough with my hands and rolling it all out
I also love decorating it and making it look "pretty"
Candy Cane Coffee Cake (Betty Crocker)
2 c. sour cream
2 pkgs active dry yeast
1/2 c. warm water (105 F to 115 F)
1/4 c. butter or margarine, softened
1/3 c. sugar
2 tsp. salt
6+ c. flour
Heat sour cream over low heat just until luke warm. Dissolve yeast in warm water. Stir in sour cream, 1/4c. butter, sugar, salt, eggs and 2 c. flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto floured surface; knead until smooth - about 10 min. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double - about an hour.
Heat oven to 375 F. Punch down dough; divide into 3 equal parts. Roll each part into rectangle, 15x6 inches; place on greased baking sheet. With scissors, make 2-inch cuts at 1/2-inch intervals on long sides of rectangles.
For the filling, mix together 6 T. butter, softened, 1/3 c. brown sugar, 3 T. sugar, 1 1/2 t. cinnamon. Spread 1/3 of mixture down center of dough. Crisscorss strips over filling. Stretch dough to 22 inches. Curve to form candy cane. Bake 15-20 minutes or until golden brown. Repeat steps twice with remaining 2 parts of dough.
For the icing, mix together 2-c. powdered sugar and 2-T. water. Drizzle 1/3 mixture over each cane.
*To decorate you can use red hots or red frosting and green frosting to make holly berries and leaves.