Cinnamon Sour Cream Twists¶

Elizabeth Green
Joanna, Allison and Robert Rees

• 1 pkg dry yeast
• ¼ cup warm water
• 4 cups flour
• 1 cup melted butter

• 1 cup sour cream

• 2 eggs, beaten

• 1 tsp salt
• 1 tsp vanilla
• 1 cup sugar
• 1 tsp cinnamon

Sprinkle yeast into water and stir until dissolved. Combine flour, butter, sour cream, eggs, salt and vanilla. Stir in yeast mixture and work until smooth. Cover with damp cloth and refrigerate for at least 2 hours or up to 2 days.

Combine sugar and cinnamon. Roll dough into a 15×18 inch rectangle. Coat both sides with sugar/cinnamon mixture. Fold over in thirds, then roll into ¼ inch thick rectangle. Cut into 1 inch wide strips. Twist and place on greased baking sheet. Bake at 375°F for 15 minutes.