I made these this morning. The recipe says to shape into twists, so I'm giving the instructions for that. It's not a high-rising dough, so a little bit off the mark for cinnamon rolls, but they were very good.

Sour Cream Cinnamon Twists

1 package yeast
1/4 cup warm water
1 cup sour cream
3 tablespoons shortening
3 tablespoons sugar
1/8 teaspoon soda
1 teaspoon salt
1 large egg
3 cups flour
Soft butter
Brown sugar
Cinnamon
Icing:

Glaze:
1 cup sifted powdered sugar
5 - 6 tablespoons warm milk
1 tablespoon soft butter

Bring sour cream to a boil. Remove from heat and add shortening, sugar, soda, and salt. Stir until well blended. Cool to lukewarm and add unbeaten egg and the yeast which has been dissolved in the warm water. Mix in with spoon. Add 3 cups of flour. Turn out and knead lightly a few seconds to form a smooth ball. Cover with damp cloth and let stand 5 minutes to tighten up. Roll dough 1/4 inch thick in to 6x 24 inch rectangles.

Spread entire surface with soft butter. Spread half the dough (the long way) with brown sugar and cinnamon mixture. Bring unsugared half over sugared half, pressing lightly to seal in filling. Cut in 1-inch strips and twist into spirals. Place on greased baking sheet 1 inch apart, cover with damp cloth, and let rise until very light. Bake 12-25 minutes in 350 degrees oven. Spread with icing following the spiral.