1 pkg. granular yeast
1/4 c. warm water
3/4 c. lukewarm dairy sour cream
2 eggs, well beaten
1 tsp. salt
3 1/2 c. sifted flour
1 c. sugar
1 tbsp. cinnamon
1 c. butter, melted

Dissolve yeast in the warm water. Let stand for 5 minutes. Mix with sour cream, beaten eggs, butter and salt. Stir in flour and mix. Cover with wax paper and chill at least 2 hours (overnight).

Combine sugar and cinnamon. Sprinkle half on board or counter and roll the dough out into a rectangle 12x18-inches. Sprinkle remaining cinnamon/sugar mixture on top of dough. Fold dough in half crosswise; cut in half lengthwise, then crosswise in 12 strips (24 pieces). Twist and place on baking sheet. Let rise 30 minutes. Bake at 375 degrees for 12-15 minutes.