Line two cookie sheets with pieces of parchment paper and set aside. In a small bowl or measuring cup, combine the warm water and yeast, stir to dissolve the yeast, and set aside until bubbly, about 10-15 minutes. In a small bowl, place 1/3 cup of Sucanat and cinnamon, stir well, and set aside. In a large bowl, place the flour, soy flour, the remaining Sucanat, arrowroot, salt, and baking soda, and stir well to combine. Add the yeast mixture, sour cream, and 2 T. of the margarine, and stir well to form a soft dough.

Turn the dough out onto a floured work surface and knead, adding additional flour if needed, until the dough is smooth and elastic, about 5 minutes. Roll the dough into a 24 x 6-inch rectangle. Spread the remaining 2 T. of margarine over the entire surface, sprinkle the reserved Sucanat-cinnamon mixture lengthwise over one half of the dough, and then fold the other half of the dough over to enclose the cinnamon filling. Using your fingers, gently press around all the edges to seal. Using a sharp knife or pastry wheel cutter, cut the dough into 24 1-inch strips.

To shape the twists: hold one of the cut strips at both ends, twist in opposite directions, place on the prepared cookie sheets, and press both ends of the twist to the parchment paper to help them keep their shape. Repeat the shaping procedure for the remaining strips and space them 2 inches apart on the prepared cookie sheets. Cover the cookie sheets with clean towels, place in a warm place, and set them aside to rise for 1 hour. Carefully remove the towels and then bake at 375 degrees for 12-15 minutes or until golden brown. Serve warm or at room temperature. Store completely cooled cinnamon twists in an airtight container.

Yield: 2 Dozen