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Simple sour cream twists served in a stone bowl

Sour Cream Twists

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  • Author: Shelly
  • Prep Time: 30 minutes
  • Rise Time: overnight
  • Cook Time: 15 minutes
  • Total Time: 0 hours
  • Yield: 40 twists 1x
  • Category: Pastry
  • Method: Oven
  • Cuisine: Breakfast


These Cinnamon Sugar Sour Cream Twists are a absolutely delicious and an easy patry recipe, perfect for beginners!


  • 1 (1/4 oz) package Active Dry Yeast
  • 1/4 cup warm water (110°F – 115°F)
  • 3 cups all-purpose flour, plus more for rolling
  • 1 cup cold butter, cubed
  • 2 eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 3/4 cup light brown sugar
  • 1 tablespoon ground cinnamon


  1. In a small bowl stir together the yeast and warm water. Set aside to allow yeast to dissolve and bloom (about 5 minutes).
  2. Place 3 cups of flour into a large bowl. Using a pastry blender, or fork, cut the butter into flour until combined and the mixture resembles coarse crumbs. Add in the eggs, sour cream, vanilla, and yeast mixture. Stir until a thick, sticky dough forms.
  3. Cover the bowl airtight and refrigerate overnight. (*see note)
  4. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  5. In a medium bowl combine brown sugar and cinnamon. Set aside.
  6. Dust a clean counter with flour. Divide dough in half and place half of the dough back in the refrigerator.
  7. Roll half of the dough into a 12×8-inch rectangle. Brush with melted butter and sprinkle lightly with 1 1/2 tablespoons of cinnamon sugar. Fold the rectangle into thirds.
  8. Give dough a quarter turn and roll it out again to a 12×8- inch rectangle. Brush with more butter and sprinkle with more cinnamon sugar. Fold it into thirds again. Give another quarter turn and repeat the process one more time.
  9. Using a knife or pizza cutter, cut dough in half lengthwise, then cut into 4, 1- inch strips. Twist each strip and then place on the prepared baking sheet.
  10. Bake at 375°F for 14-15 minutes, or until lightly browned. Cool completely. Repeat with remaining dough.


*Instead of an overnight rise, you can loosely cover the bowl with a clean towel and place in a warm place to rise for 1 -2 hours

Store airtight for up to 5 days at room temperature

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