Sour Cream Twists Recipe

Introduction

These Sour Cream Twists are a delightful treat with a tender, flaky texture and a sweet cinnamon sugar coating. Perfect for breakfast or a cozy snack, they combine the richness of sour cream and butter with a warm cinnamon flavor.

Ingredients

• 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

Instructions

1. Step 1: In a small bowl, stir together the yeast and warm water. Set aside to allow the yeast to dissolve and bloom, about 5 minutes.
2. Step 2: Place 3 cups of flour into a large bowl. Using a pastry blender or fork, cut the cold butter into the flour until the mixture resembles coarse crumbs. Add the eggs, sour cream, vanilla extract, and yeast mixture. Stir until a thick, sticky dough forms.
3. Step 3: Cover the bowl airtight and refrigerate overnight to develop flavor and texture.
4. Step 4: Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
5. Step 5: In a medium bowl, combine the light brown sugar and ground cinnamon. Set aside.
6. Step 6: Dust a clean counter with flour. Divide the dough in half and return half of it to the refrigerator.
7. Step 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 the cinnamon sugar mixture. Fold the dough into thirds like a letter.
8. Step 8: Turn the dough a quarter turn and roll it out again to a 12×8-inch rectangle. Brush with more melted butter and sprinkle with more cinnamon sugar. Fold into thirds again. Repeat this process one more time after another quarter turn.
9. Step 9: Using a knife or pizza cutter, cut the dough in half lengthwise, then slice into 4 strips about 1 inch wide. Twist each strip and place on the prepared baking sheet.
10. Step 10: Bake at 375°F for 14-15 minutes, or until the twists turn lightly golden brown. Cool completely on a wire rack. Repeat the rolling and baking steps with the remaining dough.

Tips & Variations

• For an extra touch, drizzle the cooled twists with a simple glaze made from powdered sugar and milk.
• If you prefer a richer flavor, replace half of the butter in the dough with cream cheese.
• Chill the dough as directed for the best texture; skipping the refrigeration can result in a less flaky twist.

Storage

Store the twists in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a 350°F oven for about 5-7 minutes until soft and fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without refrigerating overnight?

While you can bake the dough immediately, refrigerating overnight improves the flavor and texture, making the twists more tender and flaky.

Can I use sour cream substitutes in this recipe?

You can substitute sour cream with Greek yogurt or crème fraîche for a similar tangy flavor and texture.

Sour Cream Twists Recipe

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4.8 from 58 reviews

These delightful Sour Cream Twists are a tender, buttery pastry perfect for breakfast or an afternoon treat. Made with a rich dough enriched by sour cream and layered with cinnamon sugar, these twists are flaky, flavorful, and have a subtle tang from the sour cream. Refrigerated overnight to develop flavor and texture, they bake into golden, cinnamon-scented twists that are perfect for sharing.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes per batch
• Total Time: Overnight refrigeration plus about 45 minutes active prep and baking
• Yield: 16 twists 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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

Filling and Topping

• 2 tablespoons butter, melted
• 3/4 cup light brown sugar
• 1 tablespoon ground cinnamon

Instructions

1. Activate the Yeast: In a small bowl, stir together the active dry yeast and warm water (110°F – 115°F). Set aside for about 5 minutes to allow the yeast to dissolve and bloom, becoming frothy.
2. Make the Dough: Place 3 cups of all-purpose flour into a large bowl. Using a pastry blender or fork, cut the cold cubed butter into the flour until the mixture resembles coarse crumbs. Add the eggs, sour cream, vanilla extract, and the yeast mixture. Stir everything until a thick, sticky dough forms.
3. Refrigerate the Dough: Cover the bowl airtight with plastic wrap or a lid and refrigerate the dough overnight to develop flavor and texture.
4. Prepare for Baking: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
5. Mix Cinnamon Sugar: In a medium bowl, combine the light brown sugar and ground cinnamon. Set this mixture aside.
6. Divide and Roll Dough: Lightly flour a clean counter or surface. Divide the dough into two equal halves. Place one half back in the refrigerator while working with the first half.
7. First Roll and Layer: Roll the dough half into a 12×8-inch rectangle. Brush the surface with melted butter, then sprinkle about 1 1/2 tablespoons of the cinnamon sugar mixture evenly over the dough. Fold the rectangle into thirds, like folding a letter.
8. Second Roll and Layer: Rotate the folded dough a quarter turn. Roll it out again into a 12×8-inch rectangle. Brush with melted butter once more and sprinkle with more cinnamon sugar. Fold into thirds again. Repeat this rolling, buttering, sprinkling, and folding process one more time, finishing with a final fold.
9. Cut and Twist: Using a knife or pizza cutter, cut the dough first in half lengthwise, then cut each half into four 1-inch-wide strips. Take each strip and twist it several times, then place each twisted strip onto the prepared baking sheet.
10. Bake: Bake in the preheated oven at 375°F for 14-15 minutes or until the twists are lightly browned and cooked through. Remove from oven and allow the twists to cool completely on a wire rack before serving.
11. Repeat: Repeat the rolling, cutting, twisting, and baking process with the second half of the dough.

Notes

• Refrigerating the dough overnight helps the flavors to meld and results in a flakier, more tender twist.
• If you prefer, you can brush the twists with additional melted butter just after baking for extra richness.
• These twists are best enjoyed the same day but can be stored in an airtight container for 2-3 days or frozen.
• Adjust cinnamon sugar quantity to your taste preference.

Keywords: Sour Cream Twists, Cinnamon Twists, Yeast Pastry, Breakfast Pastry, Cinnamon Sugar, Butter Pastry