Cinnamon-Sour Cream Twists

(18 servings) Printable Version

1 package yeast
1/4 cup warm water
4 cups all-purpose flour
1 cup butter - melted
1 cup sour cream
2 large eggs - beaten
1 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 teaspoons cinnamon

Sprinkle yeast into water and stir until dissolved. Combine flour, butter, sour cream, eggs, salt and vanilla. Stir in yeast 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 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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