Cinnamon Twist Rolls - cooking recipe

Ingredients

7 c. flour
1 tsp. salt
1 c. sour cream
1 c. (2 sticks) margarine
2 tsp. cinnamon
sugar
2 pkg. dry yeast
1/2 c. water
3 eggs, room temperature

Preparation

In
large
bowl
thoroughly
mix 2 cups flour, 2 tablespoons sugar,
salt
and
yeast
(undissolved).
Combine sour cream, water and margarine in a saucepan.
Heat over low heat until liquids are warm.
Gradually add to dry ingredients and beat
2 minutes
at
medium speed of electric mixer, scraping bowl occasionally.
Add eggs and rest of flour.
Stir to make a
soft dough.
Turn
out onto lightly floured board, knead a few
times to
form
a ball.
Cover and let stand 10 minutes. Divide
dough in
half.
Roll
out
each
half into a 12-inch square.
Brush lightly with margarine.
Combine 3/4 cup sugar and
2
teaspoons cinnamon.
Sprinkle
center
third
of each square
with
3 tablespoons
of sugar mixture (also pecans or coconut
if
you wish).
Fold 1/3 of dough over center third. Sprinkle 3 tablespoons of sugar mixture.
Fold remaining third of
dough over
the
2
layers.
Cut into strips about 1-inch wide.
Take hold
of
each
end of strip and twist tightly in opposite direction;
arrange in 2 greased 9-inch square pans. Brush
with margarine and let rise.
Bake at 350\u00b0 until light brown.
When done, brush with margarine and cool.
Frost with confectioners sugar
icing.
Combine
about 2 cups sugar with enough water to make it spread.