Cinnamon Twists

2 c. sour (whipping) cream
1/4 t. soda
4 T shortening
2 T salt
6 cups flour
5 T sugar
2 eggs slightly mixed
2 T. yeast dissolved in 1/2 c. warm water with 1 T sugar added to activate yeast
Heat cream to boiling in large saucepan. Stir in soda and remove from heat. (Soda will make cream foam up) Add sugar, salt, and shortening and let cool. Add eggs, dissolved yeast and flour. Knead. Pour out onto counter and cover with plastic. Let rest 5 minutes. Roll out into a large rectangle lengthwise. Sprinkle generously with cinnamon. Flod in half. (The side without brown sugar should be on top of the side with brown sugar) Cut into strips about one inch wide and four inches long. Twist and place on greased cookie sheet 1" apart. Let raise 1 1/2hours. Bake at 375 for 12 to 15 minutes. (I bake two cookie sheets at a time for 10 minutes then switch positions on the oven racks and bake for 7 or 8 more minutes)
Icing for Twists:
1/2 cup butter or margarine
4 Cups powdered Sugar
1/2 tsp vanilla
2 T shortening
1/2 tsp salt
1/4 cup water
Cream butter and shortening with half of powdered sugar. Then add remaining powder sugar and other ingredients and beat until smooth.
(Recipe from my MOM)