Cinnamon-Sour Cream Twists
(18 servings) Printable Version
Combine sugar and cinnamon. Roll dough into 15x18 inch rectangle, then coat both sides with sugar-cinnamon mixture. Fold over in thirds, then roll into 1/4 inch rectangle. Cut into 1 inch wide strips, twist, and place on greased baking sheet. Bake at 375 for 15 minutes.
Makes about 18 twists.
Make this the day before and bake the next morning for fresh-baked twists.
Do the cinnamon twist! Fun to make, fun to look at and especially fun to eat while still warm from the oven.
Mr Breakfast would like to thank specialk_c for this recipe.
Recipe number 874. Submitted 3/28/2003.
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