Lightly grease three large baking sheets. In a food processor, grind cinnamon candies to a fine red powder. (If a food processor is not available, place cinnamon candies in a small plastic zip-top bag and crush candies with a rolling pin.) Mix crushed candies with sugar and cinnamon. Set aside.
On a lightly floured surface, roll out thawed loaf to a 10x 12-inch rectangle. Brush dough with 1 tablespoon of melted butter. Top dough with cinnamon sugar mixture. Fold dough in half so that it measures 5 x 12 inches. Pinch to seal edges and pat down dough. With a knife, divide dough into 12 equal slices. Gently pull and twist each piece so that it measures approximately 9 to 12 inches. Form twist into candy cane shape and place on greased pan. Place canes on pan 3 inches apart. Let dough rise until puffy (approximately 30 to 60 minutes) and bake in a preheated 375° F oven for 12 to 15 minutes or until golden brown. Remove from oven and brush with melted butter. Remove from pan to cool on wire rack.
cholesterol (if using margarine), 4 g fat, 3 g protein, 210 mg sodium. Recipe provided by Bridgford Foods Corporation.