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  Sour Cream Cinnamon Twists Print Version

Sour Cream Cinnamon Twists

Dough

• 1 cup sour cream
• 2 tbsp shortening (can use butter flavor)
• 3 tbsp sugar
• 1/8 tsp soda
• 1 tsp salt
• 1 large egg
• 1 package yeast
• 1/4 cup luke warm water
• 3 cups flour
• 1/3 cup softened butter
• 3/4 cup brown sugar
• 1-2 tbsp cinnamon

Frosting

• 3/4 cup powdered sugar
• 1 tbsp milk
• 1 tsp vanilla

Dissolve yeast in luke warm water and set aside. Bring sour cream to a boil in a medium sauce pan and stir until well blended and remove from heat. Add shortening, sugar, soda and salt to sour cream and let cool until luke warm. Add unbeaten egg and yeast mixture to sour cream mixture until blended. Add flour and mix until dough forms.

Knead dough on floured board for 5-10 minutes. Put dough back in bowl and cover with a damp cloth for 5 minutes. Roll dough out to 1/4 inch think. (Roll dough longer than wide). Cover dough with softened butter, brown sugar and cinnamon. Fold dough in half and cut into 3 inch strips. Twist dough strips and place on greased cookie sheet. Cover twisted strips with a damp cloth and let rise for 1 hour or until the strips double in size.

Bake at 375 for 12 – 15 minutes. When twists are still warm, frost and let cool completely on a cooling rack.

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