Cinnamon Twists Recipe

Directions:

1. In a small bowl, dissolve 1 tablespoon sugar in warm water. Add yeast; let stand for 5 minutes. In a large bowl, combine flour and salt. Cut in butter and shortening until crumbly.
2. Combine the sour cream, eggs and vanilla; stir into flour mixture. Stir in yeast mixture until well blended (do not knead). Divide dough into four sections. Wrap each section in plastic wrap; refrigerate for at least 2 hours.
3. Combine cinnamon and remaining sugar; sprinkle 3-4 tablespoons on a work surface. Place one portion of the dough on cinnamon-sugar. Roll out to a 9-in. x 6-in. rectangle.
4. Sprinkle center third of dough with 1 tablespoon cinnamon-sugar. Fold one unsugared section over center. Sprinkle top of dough with 1 tablespoon cinnamon-sugar.
5. Bring remaining section of dough over cinnamon sugar and sprinkle with 1 tablespoon cinnamon sugar. Roll dough into a 12-in. x 8-in. rectangle. Cut into twelve 1-in. strips. Twist each strip several times. Repeat with the remaining dough.
6. Place strips on ungreased baking sheets. Bake at 350° for 15-20 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Yield: 4 dozen.