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sour cream twists

Sour Cream Twists

My Windowsill
A dough with sour cream and a filling with cinnamon sugar gives a combination of a yogurt cinnamon roll. A little more effort but well worth the time.
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Prep Time 45 minutes
Cook Time 16 minutes
Total Time 1 hour 1 minute
Course Pastry
Cuisine American
Servings 3 dozen

Ingredients
  

  • 2 cups sour cream
  • 1/3 cup sugar
  • 1/4 tsp. soda
  • 2 Tablespoons yeast
  • 6 cups flour
  • 4 Tbsp. margarine
  • 2 tsp. salt
  • 2 eggs
  • 1 cup warm water
  • FILLING: 4 Tbsp. melted margarine; 2/3 cup flour; 1 1/3 brown sugar; 2 tsp. cinnamon
  • FROSTING:
  • 1/2 cup heavy milk or cream
  • 2 cups brown sugar
  • 1 tsp. vanilla
  • 1 cup butter
  • 1/2 cup flour
  • 2 # confectioner's sugar

Instructions
 

  • Heat sour cream to boiling (3 minutes in microwave)
  • Add salt and margarine
  • Cool
  • Dissolve yeast in water
  • Beat eggs in mixer; add sugar.
  • Add cooled mixture to eggs/water/sugar and add soda.
  • Mix in 2 cups flour
  • Add yeast mixture.
  • Let sit for a few minutes, then add remaining flour.
  • knead
  • Place on floured surface; let rise for 5 minutes.
  • Roll dough into a rectangle. spread filling on the long HALF of the rectangle.
  • Fold the empty side over the filling and seal edges.
  • Cut into 1 1/2 inch strips.
  • TWIST and place on cookie sheets.
  • Let rise.
  • Bake at 350 for 15 minutes, interchanging top and bottom sheets at 8 minutes.
  • When baked, turn upside down on the counter.
  • Frost after eight minutes
  • FROSTING: Mix flour and sugar in a saucepan, then add the rest of the ingredients.
  • Bring to a boil.
  • Cool slightly then add powdered sugar. (The longer you simmer the frosting, the thicker it will get and the less powdered sugar you will need to add).