Turn out onto lightly floured board. Knead lightly a few seconds to form a smooth ball. Cover with damp cloth and let stand 5 minutes to tighten b up. Roll dough u-in. thick into rectangle 6×24-in, Spread entire surface with 2 tbsp. soft butter or margarine. Sprinkle half of dough (the long way) with mixture of …
1/3 cup brown sugar (packed in cup)
1 tsp. cinnamon
Bring unsugared half of dough over sugared half, pressing top surface lightly to seal in filling. (This makes rectangle 3×24-inches.)
With sharp knife, cut dough into 24 strips 1-in. wide. Taking each strip of dough at both ends, twist in opposite directions, forming a spiral stick. Place on greased baking sheets about 2-in, apart, pressing both ends of sticks firmly and flatly to the baking sheet. Cover with a damp cloth and let rise at 85 degrees F until very light. . . about 1 hour and 15 minutes. Bake 12 to 15 minutes in quick moderate oven (375 degrees F). If desired, spread tops of baked sticks, while still warm, with Thick White Icing (3/4 cup confectioners’ sugar and about 1 tbsp. milk).
* To sour sweet cream, add 1 tbsp. vinegar or strained lemon juice to 1 cup sweet cream. Let stand 5 minutes before using. t If dry granular yeast is used, follow the package directions. Or, add to X cup lukewarm water and let stand 5 minutes without stirring. Stir thoroughly before adding to liquid mixture in recipe. Subtract the X cup water from total liquid in recipe.
IMPORTANT: Do not use self-rising flour (sold in parts of the South) with this recipe.