Prep 2 hrs 30 mins
Cook 15 mins
This is a really OLD recipe - a lot of work by today's standards, but very worth it!
- 1 package yeast
- 1 cup lukewarm sour cream
- 2 eggs, beaten
- 1 cup shortening
- 1 teaspoon salt
- 1 teaspoon vanilla
- 3 1⁄2 cups flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- Soften yeast in sour cream.
- Add eggs, shortening, salt and vanilla.
- Stir in flour.
- Knead and chill two hours.
- Mix together cinnamon and sugar.
- Roll dough into a rectangle.
- Sprinkle with 1/3 of sugar mixture.
- and fold into thirds.
- Roll dough into rectangle, spinkle with remaining sugar mixture and fold again.
- Cut folded dough into 1/4 inch slices.
- Roll in granulated sugar, twist and press ends down on baking sheet.
- Let rise 1/2 hour and bake at 375 for 12 to 15 minutes.
This is from a 1960 Betty Crocker Cookbook set my mother collected back in the day. On VERY special occasions she would make these. What she would do is make them the night before and set them in the service porch to rise. Then in the morning, she would wake us up with the wonderful smell of baking twists. They are soft, sweet and tasty!! This recipe is missing the glaze. Just make a simple cinnamon roll glaze to drizzle on top. That is the only way these should be made.