1 pkg. active dry yeast
1/4 c. very warm water
4 c. sifted flour
1 c. (2 sticks) butter, melted
1 c. sour cream
2 eggs, slightly beaten
1 tsp. salt
1 tsp. vanilla
1 c. sugar
1 tsp. cinnamon

Sprinkle yeast into very warm water; stir until dissolved. Combine flour, butter, sour cream, eggs, salt and vanilla in large bowl. Stir in dissolved yeast. Beat until smooth. Cover with damp cloth. Refrigerate at least 2 hours, or as long as 2 days.

Combine sugar and cinnamon. Sprinkle on board. Roll dough into rectangle about 15 x 18 inches. Turn so both sides are coated to prevent sticking. Fold over 3 times as you would a letter. Roll into rectangle 1/4 inch thick, using all sugar. Cut into strips, 1 x 4 inches. Twist and place on greased cookie sheet. Bake at 375 degrees for 15 minutes.