Dissolve 1 package active dry yeast in 1/4 cup warm water. Let stand 5 minutes. Add 1 cup lukewarm sour cream, 2 well beaten eggs, 1 cup butter (melted), and 1 teaspoon salt. Stir in 3 1/2 cups flour.

Cover and chill for 2 hours or overnight. Mix 1 cup sugar with 1 tablespoon cinnamon. Sprinkle some of this mixture on a board. Turn dough out on mixture and roll to 12 x 18 inch rectangle. Sprinkle more of sugar mixture on top. Fold in thirds and roll out again. Fold again and roll again. Cut into 3 strips approximately 4 x 18 inch. Cut into individual strips and twist. Place on baking sheets and cover; let rise for 30 to 45 minutes. Bake 15 to 20 minutes at 350 degrees.