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Thread: Cinnamon Twists

  1. #1
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    Just made these today for the first time and LOVED them. Hope you enjoy.

    1 cup sour cream
    3 Tablespoons sugar
    1/8 teaspoon soda
    1 teaspoon salt
    1 cake yeast (I used a package)
    1 egg
    2 Tablespoons soft shortening
    3 cups flour (I used about 2 1/2)
    2 Tablespoons butter, softened
    1/3 c brown sugar
    1 teaspoon cinnamon

    Heat sour cream to lukewarm. Add sugar, soda, and salt and stir. Add yeast and stir until dissolved. Add egg, shortening and flour. Mix and knead several times till smooth. Roll into a 24 x 6" oblong. Spread softened butter. Mix brown sugar and cinnamon then sprinkle over half the dough. Fold other half over and cut into 1 inch strips. Lightly grease baking sheet. Hold strip at both ends and twist in opposite directions. Place on the baking sheet about 2 inches apart, pressing both ends to baking sheet. Cover and let rise until light, about an hour. Bake in 375 oven for 12 - 15 minutes. Frost with icing or frosting. Enjoy! Makes about 24 twists.

  2. #2
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    Sounds very good--Thanks for the recipe!

  3. #3
    Super Member raedar63's Avatar
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    These soung fabulous!

  4. #4
    Power Poster blueangel's Avatar
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    Sounds wonderful.

  5. #5
    4L
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    I have such fond childhood memories of these treats from my dad's mother. She was a super cook/baker. She was a farm wife so had right from the cow cream to sour for these. Her name for them was sour cream twists.. she mostly baked them in wood burning stove oven. FANTASTIC. I didn't know how the recipe would convert to commercial sour cream. I see it does. so I am printing this out. thanks...I will think of Grandma Alma when i make them...

  6. #6
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    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:

  7. #7
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    Quote Originally Posted by theresa.redington
    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:
    After they're formed you let them rise on the baking sheet for about an hour but they're worth the wait.

  8. #8
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    Quote Originally Posted by Willa
    Quote Originally Posted by theresa.redington
    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:
    After they're formed you let them rise on the baking sheet for about an hour but they're worth the wait.
    Yeap! Missed that part! Duh! (Laughing)

  9. #9
    Senior Member JusticeClan's Avatar
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    How do you usually heat the sour cream. In the mircowave or in a saucepan?

  10. #10
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    Quote Originally Posted by JusticeClan
    How do you usually heat the sour cream. In the mircowave or in a saucepan?
    I warmed in microwave but this recipe came from around 1950(one of my mom's cookbooks) and called for saucepan, so whichever you prefer.

  11. #11
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    Quote Originally Posted by theresa.redington
    Quote Originally Posted by Willa
    Quote Originally Posted by theresa.redington
    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:
    After they're formed you let them rise on the baking sheet for about an hour but they're worth the wait.
    Yeap! Missed that part! Duh! (Laughing)
    Glad I'm not the only one who does that!

  12. #12
    Super Member ptquilts's Avatar
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    I think I just gained 3 pounds reading the recipe!! sounds yummy!

  13. #13
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    Quote Originally Posted by Willa
    Quote Originally Posted by theresa.redington
    Quote Originally Posted by Willa
    Quote Originally Posted by theresa.redington
    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:
    After they're formed you let them rise on the baking sheet for about an hour but they're worth the wait.
    Yeap! Missed that part! Duh! (Laughing)
    Glad I'm not the only one who does that!
    This bookmarked because my family loves these and now I can make them. Thanks again :lol:

  14. #14
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    Quote Originally Posted by Willa
    Quote Originally Posted by theresa.redington
    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:
    After they're formed you let them rise on the baking sheet for about an hour but they're worth the wait.
    I know it was asked about a rise time after making the dough, so the correct answer is go straight to rolling, then let them rise. So that is only one rise time? Yes?

  15. #15
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    Quote Originally Posted by judylg
    Quote Originally Posted by Willa
    Quote Originally Posted by theresa.redington
    There's no dough rise time in this recipe?????????????? Love it!
    Thanks for sharing :thumbup:
    After they're formed you let them rise on the baking sheet for about an hour but they're worth the wait.
    I know it was asked about a rise time after making the dough, so the correct answer is go straight to rolling, then let them rise. So that is only one rise time? Yes?
    You got it.

  16. #16
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    Thank you, going to try this week. Have to pick up some sour cream today. Actually they take less time to make as one rise is eliminated and I like that.

  17. #17
    4L
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    so you HAVE made them with commercial sour cream?? I can't wait to make thme if the stuff in a carton really works like my Gma's straight from the cow kind did...

  18. #18
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    I wonder if I could make the dough, form into spirals and freeze. Then take out and thaw and they would raise (hopefully) and bake? Would it work? I guess I will not know until I try.

  19. #19
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    Your recipe sounds delicious. I will bookmark it. Will have to try this soon.

  20. #20
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    Quote Originally Posted by judylg
    I wonder if I could make the dough, form into spirals and freeze. Then take out and thaw and they would raise (hopefully) and bake? Would it work? I guess I will not know until I try.
    I was thinking of trying this myself as I love fresh cinnamon rolls.

  21. #21
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    Quote Originally Posted by 4L
    so you HAVE made them with commercial sour cream?? I can't wait to make thme if the stuff in a carton really works like my Gma's straight from the cow kind did...
    Yes I did make them with the commercial - I guess I didn't think about the commercial type not being around in the 50's. I hope they're like your grandma's.

  22. #22
    4L
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    Well it may have been around in the 50's but since Gran had her own home source she did not buy s. cream from the store...she had MANY recipes that called for sour cream and always used her home cream....She was a GREAT cook!!

  23. #23
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    Quote Originally Posted by 4L
    Well it may have been around in the 50's but since Gran had her own home source she did not buy s. cream from the store...she had MANY recipes that called for sour cream and always used her home cream....She was a GREAT cook!!
    My mother and I have talked about sour cream, they used to have their own cows, so naturally sour cream was an ingredient that they could use more often. She claims that it is not the same today. I asked her how so? She says that was better.I would think it should work in the recipe successfully though. I know modern ways are wonderful, but not quite as good as the old days. Darn...I am showing my age here, too.

  24. #24
    4L
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    I tried my Gran's recipe for a soft oatmeal cookie that she called oatmeal rocks. I used comercial s cream. They did NOT turn out like Gran's. That is why I am wondering. I am going to a family "do" later today. and my aunt will be there.. I will ask her about the comm. s. cream in her Mom's recipes...

  25. #25
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    Baked these this afternoon, the dough is very nice and light. Now I only baked a very few and froze the rest, will see how they are once thawed and baked. Thanks for sharing this recipe.

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