Cinnamon Twists

When I was growing up, one of my favorite treats was cinnamon twists.  My mom got this recipe from her sister, Dora.  Mom always made cinnamon twists for Christmas morning breakfast.  She also made them whenever my mom and dad went to the temple.  They would take some to eat on the way home and they would leave some for us kids to enjoy at home.

CINNAMON TWISTS
1 cup soured half and half  or cream (you can sour the cream by adding 1 TB vinegar) or use  buttermilk
2 TB oil  (I would use coconut oil)
3 TB sugar
1/8 tsp. baking soda
1 tsp. salt
1 egg
1 TB yeast in 1/4 c. warm water
3 3/4 c. flour

1/4 c. butter
2/3 c. brown sugar
2 tsp. cinnamon

Warm the soured cream to just before ready to boil.  Remove from heat and add oil, sugar, soda, and salt.  Mix well and cool to luke warm.  Mix in eggs and yeast (softened in water). Stir in flour.  Knead.  Let rise for 5 - 10 minutes.  Divide dough in half. Work half at a time.  Roll into rectangle.  Spread butter lengthwise down half of the dough.  Spread with brown sugar and cinnamon.  Fold dough in half and pinch edges.  Cut into 1 inch strips.  Twist strips and place on greased cookie sheet. Cover with damp cloth and let rise 1 1/2 hours.  Bake in 375 degree oven for 15 minutes. If desired frost with powdered sugar and milk frosting. 

--Sharon Kaye