I posted this on our family blog not too long ago, so since Darla's begging, here you go! This is one of our favorite treats and they never last long. If you're a fan of Cinnabun, you'll like these. Here's a visual (without the frosting) so you can picture what you're making!
Sour Cream Twists
1 C sour cream
3 Tbsp. Crisco
1 tsp. salt
4 tsp. sugar
¼ tsp. soda1 egg
1 ½ small envelope of yeast or (3 3/8 tsp if using yeast from jar)
½ c. warm water
3 c. flour
filling:
¼ c. soft butter
½ c. brown sugar
1 tsp. cinnamon
frosting:
2 c. powdered sugar
2 Tbsp. Milk
2 Tbsp. soft butter
1 tsp. vanilla
-In saucepan- combine sour cream and Crisco. Let it come to a boil and remove from heat.
Sour Cream Twists1 C sour cream
3 Tbsp. Crisco
1 tsp. salt
4 tsp. sugar
¼ tsp. soda1 egg
1 ½ small envelope of yeast or (3 3/8 tsp if using yeast from jar)
½ c. warm water
3 c. flour
filling:
¼ c. soft butter
½ c. brown sugar
1 tsp. cinnamon
frosting:
2 c. powdered sugar
2 Tbsp. Milk
2 Tbsp. soft butter
1 tsp. vanilla
-In saucepan- combine sour cream and Crisco. Let it come to a boil and remove from heat.
LET COOL
-Mix yeast, water and sugar. When dissolved add dry ingredients. Mix well and add egg. Mix and add sour cream mixture.
-Work dough until soft and smooth (by either kneading or using a mixer)Let raise for 20 minutes.
-Roll dough into rectangle on a cookie sheet. (you may need to flour the cookie sheet if it isn't non-stick.) Spread cinnamon filling over half of the rectangle. Fold dough over, cut (with a pizza cutter) into small strips and twist.
-Bake at 375* for 12 minutes
When cool drizzle frosting over twists. It's fun to choose a different color each time we make them.
-Mix yeast, water and sugar. When dissolved add dry ingredients. Mix well and add egg. Mix and add sour cream mixture.
-Work dough until soft and smooth (by either kneading or using a mixer)Let raise for 20 minutes.
-Roll dough into rectangle on a cookie sheet. (you may need to flour the cookie sheet if it isn't non-stick.) Spread cinnamon filling over half of the rectangle. Fold dough over, cut (with a pizza cutter) into small strips and twist.
-Bake at 375* for 12 minutes
When cool drizzle frosting over twists. It's fun to choose a different color each time we make them.
You can keep them as long twists for dessert, or breakfast (not too healthy :)), or cut them into bite size pieces for an appetizer. We like them any time of day!
Yummy, Jill! I can't wait to try them. Thanks for posting :)
ReplyDeleteJill, those sound so great! I can't wait to try them. Ethan loves anything with frosting!
ReplyDeleteI made these today between sessions of conference. The dough is SO soft - a little tricky to work with, but it ensures really light, melt-in-your-mouth yumminess. Over here the 2nd session of conference starts a 9pm...I took a few twists to my neighbors, they may have thought I was crazy, but their eyes got huge and their mouths watered when they anticipated eating the offering. :) Thanks! It was perfect for conference.
ReplyDelete