Combine 1 cup flour, sugar, undissolved yeast, salt and baking soda in a large bowl. Heat milk, sour cream and 2 tablespoons butter until very warm (120° to 130°F); stir into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Roll dough into 24 x 8-inch rectangle. Spread remaining 2 tablespoons butter over half of the dough (crosswise); sprinkle with brown sugar and cinnamon. Fold dough over filling; press ends to seal. Cut into 12 (1-inch) strips. Hold ends of each strip; twist several times and shape into candy canes. Place on greased baking sheets, Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
Bake at 375°F for 12 to 15 minutes or until done. Remove from sheets; cool on wire racks. Drizzle with Almond Glaze.
Almond Glaze: Combine all glaze ingredients in a small bowl, adding enough milk to reach desired constancy. Stir until smooth.
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