1 (8 oz.) sour cream
3 tbsp. sugar
2 tbsp. shortening
1 pkg. dry yeast
1 tsp. salt
3 c. flour
1 egg
2 tbsp. butter, softened
1/3 c. packed brown sugar
1 tsp. ground cinnamon

Place sour cream in a small saucepan. Cook over low heat until warm, remove from heat. Add next 4 ingredients stirring until shortening melts.

Combine yeast mixture, 2 cups flour and egg in a large mixing bowl. Beat at medium speed electric mixer until smooth. Stir in remaining 1 cup flour.

Turn dough out on floured surface. Knead until smooth and elastic (5 minutes). Roll dough into a 24x8 rectangular pan. Brush with softened butter, combine with brown sugar and cinnamon. Sprinkle evenly over dough.

Fold in half lengthwise, cut in 4x1 inch strips. Twist each strip once and place on greased baking sheet pressing ends down. Cover. Let rise one hour. Bake 375 degrees for 15 minutes. Glaze after cooled.

GLAZE:

1 c. confectioners' sugar
1-2 tbsp. milk