Activate the yeast by combining warm water with active dry yeast and let it sit for about 5 minutes until frothy.

In a mixing bowl, mix flour, sugar, and salt. Pour in the yeast mixture along with sour cream, and mix well.

Knead together for about 5-7 minutes to form a soft dough, then shape into a ball.

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour.

Prepare the filling by mixing brown sugar, cinnamon, and a pinch of salt in a bowl.

Once the dough has risen, punch it down and roll it out into a large rectangle. Spread softened butter over it and sprinkle with cinnamon-sugar filling.

Cut the dough into strips, twist each, and place them on a greased baking sheet.

Let the twists rise for another 30 minutes before preheating the oven to 375°F.

Bake the twists for 12-15 minutes until golden brown. Transfer to a wire rack to cool.

Prepare the glaze by mixing powdered sugar with milk. Drizzle over the cooled twists.