Heat 3/4 cup sour cream to lukewarm. Remove from heat and stir in 3 teaspoons sugar, 1 teaspoon baking soda, 2 tablespoons shortening and 1 teaspoon salt. Stir until well blended. Add 1 egg and 1 package dry yeast dissolved in 1/4 cup warm water. Mix in about 3 cups flour. Knead lightly. Let stand 5 minutes.

Roll out and spread with soft butter. Sprinkle with brown sugar and cinnamon. Roll up, cut and place in muffin pans or other. Let rise.

Bake at 375 degrees for 12 to 15 minutes.

Frost with powdered sugar frosting while hot.