Cinnamon Twists

1 cup sour cream
3 tablespoons sugar
1/8 teaspoon soda
1 teaspoon salt
1 cake compressed yeast
1 large egg
2 tablespoons shortening
3 cups flour
2 tablespoons butter
1/3 brown sugar
1 teaspoon cinnamon

Heat cream to lukewarm in large sauce pan,  stir in sugar, soda & salt.  Crumble yeast into mixture, stir until dissolved, and egg, shortening and flour.  Mix well (use hand).  Turn dough onto floured board and fold over several times until smooth.  Then roll into an oblong 6 X 24".  Spread with butter.  Sprinkle half of dough with brown sugar  and cinnamon mixture.  Fold other half over.  Cut into 24 strips 1" wide.  Hold strip at both ends and twist.  Place on greased baking sheet 2" apart.  Press both ends of twists to baking sheet.  Cover and let rise until light (1 hour).  Bake at 375º F for 12 to 15 minutes.  Frost. Makes 2 dozen.