RIGHT!! Sure these things have 2 sticks of butter, a cup of sugar, and a cup of sour cream... there is nothing at all healthy about them, but they ARE delicious :) As for our friend he said he had them for dinner that night and breakfast the next day and that they were perfect! Score!
If you are looking for a decadent, delicious cinnamon twist, look no further.
Sour Cream Twists
Fleischmann’s Yeast Booklet (1961) (found via Pragmatic Attic)
These cookies are yeast risen and given turns like puff pastry, only cinnamon sugar is sprinkled over the dough instead of spreading it with butter. (There's two sticks of butter in the dough though... so don't worry my butter loving friends)
Makes 4-5 dozen
Dissolve 1 pkg. yeast (2 1/4 tsp.) in 1/4 warm water
Combine the following ingredients to make a dough, then mix in the dissolved yeast, and beat the batter until it is smooth: (I used a kitchen aid for this part)
4 C. sifted flour
1 C. margarine (I cut unsalted butter into the flour)
1 C. sour cream (I used reduced fat sour cream)
2 eggs
1 tsp. salt
1 tsp. vanilla
Cover dough and let rise in fridge for 2 hours to 2 days. (my dough was very sticky but don't worry all the sugar you roll it out with makes it the perfect consistency later)
Mix together 1 C. sugar and 1 tsp. cinnamon (I used 2 tsp) and sprinkle some over counter or pastry board.
Roll dough over cinnamon sugar into 15″x18″ rectangle. Turn over to coat both sides in sugar. Fold into thirds, like a letter. Roll 1/4″ thick, using rest of sugar. Cut into 1″x4″ strips. Twist and place on greased sheet and bake at 375 degrees for 15 minutes.
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