1 c. sour cream
2 tbsp. shortening
3 tbsp. sugar
1/8 tsp. baking soda
1 tsp. salt
1 egg, unbeaten
1 pkg. dry yeast
3 c. flour
2 tbsp. soft butter

Mixture for filling: 1 tsp. cinnamon

Bring to boiling in large saucepan 1 cup sour cream. Remove from heat. Stir in until well blended: 2 tablespoons shortening, 3 tablespoons sugar, 1/8 teaspoon baking soda and 1 teaspoon salt. Cool to lukewarm. Add 1 large unbeaten egg and 1 package dry yeast. Stir until yeast is dissolved. Mix in with spoon 3 cups flour.

Turn out onto lightly floured board. Knead lightly a few seconds to form a smooth ball. Cover with a damp cloth and let stand 5 minutes to tighten up. Roll dough 1/4 inch thick into rectangle 6 x 24 inches. Spread entire surface with 2 tablespoons soft butter.

Sprinkle half of dough (the long way) with this mixture: 1/3 cup brown sugar (packed in cup) and 1 teaspoon cinnamon. Bring unsugared half of dough over sugared half, pressing top surface lightly to seal in filling. (This makes a rectangle, 3 x 24 inches). With a sharp knife, cut dough into 24 strips, 1 inch wide. Taking each strip of dough at both ends, twist in opposite directions, forming a spiral stick. Place on greased baking sheet, 2 inches apart, pressing both ends of stick firmly and flatly to baking sheet. Cover with damp cloth and let rise at 85 degrees until very light, about 1 hour and 15 minutes. Bake 12- 15 minutes in a 375 degree oven. Can be iced with a 10X sugar frosting while warm. Makes 24.