Cinnamon Twists

Bring sour cream to boiling in large saucepan. Remove from heat. Stir in shortening, soda, sugar and salt until well blended. Cool to lukewarm. Add egg and yeast. Stir until yeast is dissolved. Mix in flour with spoon.

Turn on to lightly floured board. Kneed lightly a few seconds to form a smooth ball. Let stand 5 minutes to tighten. Roll dough ¼” thick into 6x24” rectangle. Spread with melted butter. Mix brown sugar and cinnamon together and sprinkle over half of the dough lengthwise. Bring unsugared half of dough over sugared half, pressing top surface lightly to seal in filling. This makes rectangle 3 x 24 inches.

Cut dough into 24 strips 1” wide. Taking each strip of dough at both ends, twist in opposite directions forming a spiral stick. Place on greased baking sheets about 2” apart, pressing both ends of sticks firmly and flatly to baking sheet. Cover with damp cloth and let rise until very light, about 1 hour, 15 minutes. 

Bake 12-15 minutes in a 375 degree oven. While still warm, spread tops of baked sticks with thick white icing made with powdered sugar and milk.