Cinnamon Twist Rolls

Directions

1. 1
   In
2. 2
   large
3. 3
   bowl
4. 4
   thoroughly
5. 5
   mix 2 cups flour, 2 tablespoons sugar,
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   salt
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   and
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   yeast
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   (undissolved).
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    Combine sour cream, water and margarine in a saucepan.
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    Heat over low heat until liquids are warm.
12. 12
    Gradually add to dry ingredients and beat
13. 13
    2 minutes
14. 14
    at
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    medium speed of electric mixer, scraping bowl occasionally.
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    Add eggs and rest of flour.
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    Stir to make a
18. 18
    soft dough.
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    Turn
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    out onto lightly floured board, knead a few
21. 21
    times to
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    form
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    a ball.
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    Cover and let stand 10 minutes. Divide
25. 25
    dough in
26. 26
    half.
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    Roll
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    out
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    each
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    half into a 12-inch square.
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    Brush lightly with margarine.
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    Combine 3/4 cup sugar and
33. 33
    2
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    teaspoons cinnamon.
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    Sprinkle
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    center
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    third
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    of each square
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    with
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    3 tablespoons
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    of sugar mixture (also pecans or coconut
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    if
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    you wish).
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    Fold 1/3 of dough over center third. Sprinkle 3 tablespoons of sugar mixture.
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    Fold remaining third of
46. 46
    dough over
47. 47
    the
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    2
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    layers.
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    Cut into strips about 1-inch wide.
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    Take hold
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    of
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    each
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    end of strip and twist tightly in opposite direction;
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    arrange in 2 greased 9-inch square pans. Brush
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    with margarine and let rise.
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    Bake at 350° until light brown.
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    When done, brush with margarine and cool.
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    Frost with confectioners sugar
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    icing.
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    Combine
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    about 2 cups sugar with enough water to make it spread.