Instructions: Heat sour cream just to lukewarm.

Dissolve yeast in warm water.

Stir in sour cream, 2 Tbsp. butter, the granulated sugar, salt, egg and 1 cup of the flour. Beat until smooth.

Mix in remaining flour until dough cleans side of bowl.

Turn the dough onto lightly floured board and knead until smooth, about 10 minutes.

Place in a greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched.)

Punch down dough and roll into a rectangle, 24x6 inches.

Brush with 2 tbsp. butter.

Mix brown sugar and cinnamon and sprinkle over lengthwise half of rectangle. Fold other half onto sugared half.

Cut into twenty-four 1" strips.

Holding strips at each end, twist in opposite directions.

Place 2" apart on greased baking sheet, pressing ends of twist on baking sheet.

Cover and let rise until double, about 1 hour.

Heat oven to 375 degrees.

Bake 12 to 15 minutes or until golden brown.

While warm frost with glaze.

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