Sour-Cream Cinnamon Twists

• 1 packet active dry yeast
• 1/4 cup warm water
• 4 cups sifted flour
• 1 cup butter, melted and cooled
• 1 cup sour cream
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1 cup sugar
• 1 teaspoon cinnamon

1. Pre-heat oven to 375u0b0
2. Sprinkle yeast into water, stir to dissolve and set aside.
3. In a large bowl, combine flour, butter, sour cream, eggs, salt and vanilla. Stir in yeast mixture, and continue stirring until smooth. Cover with a damp cloth.
4. Refrigerate at least 2 hours and up to two days
5. Remove dough, let sit at room temperature about 1/2 hour.
6. Combine sugar and cinnamon in a small bowl. Sprinkle several tablespoons evenly onto a clean work surface or large cutting board. Place dough on board and roll with rolling pin to form a rectangle; sprinkle some additional sugar mixture over top.
7. Fold rectangle in thirds from the short ends (like a letter). Roll again into a rectangle, 1/4 inch thick and sprinkle with remaining sugar mixture.
8. Cut dough into strips 1" x 4". Twist each once in the middle, then place on a greased baking sheet. Bake (in batches if necessary) 15 minutes.

active dry yeast, warm water, flour, butter, sour cream, eggs, salt, vanilla, sugar, cinnamon

Taken from food52.com/recipes/39039-sour-cream-cinnamon-twists (may not work)