Sour Cream Cinnamon Twists
Faster and lighter but still as tasty (or better!) than cinnamon rolls, these are fabulous breakfast treat. From Katie Thomas at recipe swap who got it from the Allen Family Cookbook.
Prep 1 hr 40 mins
Cook 15 mins
Makes 2 dozen
1 cup lukewarm sour cream or plain yogurt
3 tablespoons sugar
⅛ teaspoon baking soda
1 teaspoon salt
1 tablespoon dry yeast
1 large egg, beaten
2 tablespoons soft shortening
3 cups sifted flour
2 T butter, softened
1/3 c brown sugar
1 t cinnamon
1 cup powdered sugar
2 tablespoons warm milk or cream
½ teaspoon vanilla
Warm sour cream or yogurt to 105°. Stir in sugar, soda and salt. Sprinkle dry yeast in let soften. Stir to dissolve. Beat in beaten egg, soft shortening, the flour. Mix well, pushing with hand if necessary.
Turn out onto floured surface and fold over several times until dough is smooth. Roll into a 24 x 6 oblong.
Spread with 2 tablespoons soft butter and sprinkle lengthwise half with a mixture of ⅓ cup brown sugar and 1 teaspoon cinnamon.
Fold other half over and cut into 24 strips, 1 inch wide. Hold strip at both ends and twist in opposite directions.
Place on greased baking sheet, 2 inches apart. Press both ends of twists to baking sheets. Cover; let rise until light, about 1 hour.
While rising, make icing mixing together powdered sugar, milk or cream, and ½ teaspoon vanilla. Set aside.
Bake in 375° oven for 12-15 minutes.