Cinnamon Twists

I made these Christmas day, and they were wonderful! They're alot like cinnamon rolls, only twisted. If you have a little time to bake and love cinnamon, I highly suggest making these.

1/4 c honey (I didn't have this so I used sugar)

1 envelope dry active yeast

1/4 c butter

1/2 c sour cream

1 lg egg yolk

1 tsp vanilla

3 c all purpose flour

3/4 tsp salt

1/2 tsp cinnamon

1 tsp cinnamon-sugar

Drizzle:

1/2 c powdered sugar

2 tsp water

In bowl, stir 1 T honey into warm water. Sprinkle with yeast. Let stand until foamy, 5-10 minutes. Stir to dissolve.

In large bowl, beat together butter, sour cream, egg yolk, vanilla and remaining honey until blended. Add 1 c flour, salt, and cinnamon, on low speed, beat until smooth. Add yeast mixture, second cup flour; beat 2 minutes. Add enough of remaining flour to form soft dough. 

turn dough out onto floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour as needed. Shape dough into ball. Place in a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap; refrigerate overnight to rise.

Coat baking sheet with nonstick spray. Remove dough from refrigerator; punch down. Let rest 5 minutes. Divide dough in half. Roll one half of dough into 16x10 inch rectangle. With pizza cutter, cut dough into quarters. Cut each crosswise into six 5" long strips. Twist 2 strips together; place on prepared baking sheets. Repeat with remaining quarters and second half of dough. Sprinkle with cinnamon sugar. 

Cover twists loosely with plastic wrap. Let rise at room temperature for 45 minutes.

Heat oven to 350 degrees. Uncover twists. Bake until golden, about 15 minutes. Transfer to rack; cool slightly. In small bowl, stir together powdered sugar and water. Drizzle over cooled twists. Let stand to set. Makes 24 twists.