I have been craving cinnamon rolls for weeks now, possibly even months. Then I remembered the amazing cinnamon twists my mother used to make. They were so good, and the batch never lasted an entire day. I would ask for one, take two and come back and sneak a third. (Not sorry, Mom.)
So texted her the other day, “Hey my favoritest mom, this is your favoritest daughter. Can I please have the recipe for the sour cream cinnamon twists you used to make? Love you! Thanks!” Did I mention my mom is the bestest mom ever? She sent me the recipe from her old Betty Crocker cookbook. (this link is to the newest edition of the cookbook my mom has, and is NOT an affiliate link)
- 1/4 warm water (110-115 degrees)
- 1 pkg. active dry yeast
- 1 cup lukewarm sour cream
- 3 tablespoons sugar
- 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons soft shortening (I bought a stick of Crisco)
- 2 tablespoons soft butter
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 1.5 cups confectioners sugar
- 1.5 teaspoons vanilla
- 1 tablespoon hot water
- In a small bowl dissolve yeast in warm water (I used my measuring cup)
- In a large mixing bowl stir together yeast mixture, sour cream, shortening, egg, sugar, salt, baking soda and 1 cup flour. Mix until smooth.
- Mix in remaining 2 cups flour, until dough cleans the sides of the bowl.
- Turn dough out onto floured surface and kneed, folding over several times,until firm.
- Roll dough out into an oblong shape, approximately 24x6 inches.
- Spread soft butter over dough and sprinkle cinnamon sugar mixture over half of the dough.
- Fold over.
- Cut into 24 strips one inch wide. Twist ends in opposite directions and place on a well greased cookie sheet approximately 1-2 inches apart.
- Let rise for 1 hour.
- Preheat oven to 375 degrees.
- Bake for 12-15 minutes until golden brown.
- Remove to a cooling rack over a a baking sheet. Drizzle with glaze while still warm.
This was my first time working with yeast, and it was so much easier than I expected. The one thing my mom told me about yeast is to be sure the water is not too warm, so I used a cooking thermometer to make sure the water was between 110 -115 degrees. So, if I can do it, anyone can make these.
I really hope you enjoy them!