---
title: Homemade Sour Cream Cinnamon Twists
author: Family Kitchen
servings: 24
prep_time: 30m
cook_time: 20m
tags:
  - breakfast
  - pastry
  - baking
  - holiday
source: Family Recipe
---

Measure @all-purpose flour{3.5%cups} and @salt{1%tsp} into a #large bowl{}. Cut in cold @unsalted butter{1%cup} using a #pastry cutter{} until mixture resembles coarse peas.

In a small cup, dissolve @active dry yeast{1%packet} (2 1/4 tsp) in @warm water{2%tbsp}.

In a separate bowl, whisk together @sour cream{1%cup}, @whole egg{1}, @egg yolks{2}, and @vanilla extract{1%tsp}. Stir in softened yeast mixture.

Add wet mixture to flour mixture and stir until a soft dough forms. Cover and refrigerate dough for ~chill{1%hour}.

Combine @granulated sugar{1%cup} and @ground cinnamon{2%tbsp} in a shallow bowl.

Divide chilled dough into 3 equal portions. Generously coat your pastry board with cinnamon sugar.

Roll one dough portion out into a rectangle on top of the sugar. Fold into thirds (like a business letter), sprinkle with more cinnamon sugar, and roll out again. Repeat folding and rolling 3 times, adding cinnamon sugar generously to keep it from sticking.

Cut dough into 1-inch strips with a #pizza cutter{}. Twist each strip several times and arrange on #baking sheets{}.

Preheat oven to 400°F (200°C). Bake twists for ~bake{15%to 20%minutes} until golden brown and crispy. Repeat with remaining dough portions.\n