Sour Cream Twist

1 pk yeast
1/4 c water (120 to 130 degrees)-Warm
4 c plain flour,Sifted
1 c butter,Melted
1 c sour cream
2 eggs,slightly beaten
1 t salt
1 t vanilla
1 c sugar
1 t cinnamon

Sprinkle yeast into warm water and stir until well dissolved. Mix well in large bowl, butter, sour cream, eggs, salt, vanilla and yeast mixture. Add flour slowly and mix until smooth. Brush with melted butter and cover with a damp cloth. Refrigerate for at least 2 hours. (May be refrigerated for up to two days).

Combine sugar and cinnamon and sprinkle 1/2 on the board. Divide the dough into two equal parts. Knead one part gently in the sugar and cinnamon and roll out to a 10-by-15-inch rectangle turning until both sides are coated with sugar mixture. Fold the long side over three times. Cut into 15, one-inch strips. Twist each strip and place on well greased baking sheet. Repeat with the remaining half of the dough and sugar mixture. Bake 375 degrees for 15 minutes.