1 c. sour cream
2 tbsp. butter (extra later)
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt
1 lg. egg (unbeaten)
2 tsp. or 1 packet dry yeast
3 c. all-purpose flour
1/3 c. brown sugar
1 tsp. cinnamon

You can sour sweet cream by adding 1 tablespoon vinegar or strained lemon juice to 1 cup of sweet cream. Let it stand 5 minutes before using.

Combine brown sugar and cinnamon; set aside. Heat the sour cream and pour over butter, 3 tablespoons sugar, baking soda and salt in a mixing bowl. Cool to lukewarm and add the egg mixed with the yeast. Stir all together until yeast is dissolved. Mix in, with spoon, the flour and turn out on floured board; knead lightly briefly to form a smooth ball. Cover with damp cloth to tighten up dough, about 5 minutes. Then roll 1/4-inch thick into 6 x 24-inch rectangle.

Spread the surface with about 2 more tablespoons butter, and then sprinkle over half the dough (the long direction) the brown sugar and cinnamon mixture. Now make a 3 x 24-inch oblong by folding the unsugared half of dough over the sugared half. Press the surface lightly to seal in the sugar.

With a sharp knife, cut dough into 24 strips, 1-inch wide. Take each strip in both hands and twist dough in opposite directions twice, forming a spiral stick. Place twists on a greased baking sheet, about 2 inches apart. Press both ends of sticks firmly and flatly to baking sheet. Cover the sticks with a damp cloth and let rise, at room temperature, until very light (about 1 hour and 15 minutes if room is quite warm).

Bake for 12 to 15 minutes in quick-moderate oven - 375 degrees, or until tops are lightly browned and under crust lightly golden.

ICING:

3/4 c. powdered sugar
1 tbsp. milk plus 1 tsp. lemon juice

Frost twists while still warm with thick, white powdered sugar icing.