Place the dissolved yeast in your mixer bowl. Add sour cream, butter, sugar, salt, eggs, and flour. Knead well until completely combined. This may also be mixed by hand, adding the ingredients one at a time to make it easier to combine.

Cover dough and set aside to rise one hour.

Preheat oven to 350 degrees Fahrenheit. Line two sheet pans with Gefen Parchment Paper or silicone mats.

Stir together softened butter, brown sugar, and cinnamon to create a paste.

Divide the dough into three parts. On a silicone mat, roll one part into a wide eight-by-24-inch rectangle.

Spread 1/3 of filling onto the lower half of dough. Fold top half of dough over lower half to cover filling.

Use a dough cutter or pastry wheel to slice into one-inch strips. Twist each strip two to three times and place on the prepared pan. Pinch ends to seal. Repeat with remaining two pieces of dough.

Bake 20 to 25 minutes or until golden.

While twists are baking, stir together confectioners’ sugar, butter, vanilla, and hot water.

Remove twists from the oven and brush with glaze generously, while still warm.