Cinnamon Twists

From my friend Lillian 

Bring 1 cup Sour Cream to boil in large pan.  Remove from heat.  Stir the following into the Sour Cream until well blended:

1 tablespoons shortening

3 tablespoons sugar

1/8 teaspoon soda

1/8 teaspoon salt

Add

1 large unbeaten egg

1 cake crumbled yeast.

Stir until yeast dissolves.

With spoon mix in 3 cups flour.

Turn out on lightly floured board. Knead lightly a few seconds to form a smooth ball.  Cover with damp cloth.  Let stand 5 minutes to tighten up.  Roll dough 1/4 inch thick into rectangle 6 x 24 inches.  Spread surface with 2 tablespoons soft butter. 

Sprinkle half of the dough the long way with following mixture: 

1/3 cup brown sugar and 1 teaspoon cinnamon. 

Bring un-sugared half of dough over sugared half, pressing top surface lightly to seal in filling.  This makes an oblong 3 x 24 inches.  Cut dough with sharp knife into 1 inch wide strips.  Twist each one.  Place on greased sheet.  Cover with damp cloth and let rise at 85° for about 1 hr and 15 minutes.  Bake 12 to 15 minutes at 375°.

Icing

While still hot, spread thin icing made of milk and powdered sugar.

Graphics from Heart to Me