If you don't overbake them, they are soft and tender and delicious with an icing. You'll make them again and again.   2 hours 20 min prep 24 servings DOUGH 1 cup sour cream, heated to lukewarm and cooled 1 package dry yeast 1/4 cup warm water 2 tablespoons soft butter 3 tablespoons sugar 1 teaspoon salt 1 egg 3 cups flour 2 tablespoons additional soft butter FILLING 1/3 cup sugar 1-1 1/2 teaspoon cinnamon GLAZE 1 1/2 cups powdered sugar 2 tablespoons soft butter 1 1/2 teaspoons vanilla 1-2 tablespoon hot water 1. Heat sour cream to lukewarm and cool some. 2. Mix yeast and 1/4 cup warm water to proof. 3. Add to the yeast the sour cream, soft butter, sugar, salt, egg, and 1 cup flour--beat till smooth. 4. Gradually add the other 2 cups flour--mixing well. 5. Rise once till doubled. 6. On a floured board roll into a 6"x24" rectangle. 7. Brush with the second 2 tablespoons soft butter. 8. Mix the filling together and spread over half of the rectangle. 9. Fold over the other half of the dough--lengthwise. 10. Cut 24 1" strips. 11. Twist and place on a greased sheet. 12. Let rise till doubled. 13. Bake at 375 degrees for 12-15 minutes, but don't overbake. 14. Remove from baking sheet and drizzle glaze over them.