1/4 c Butter or margarine
16 oz Sour cream
1/3 c Sugar
1 ts Salt
2 pk Dry yeast
1 tb Sugar
1/2 c Warm water
(105-115 degrees) 2 Eggs
6 c Flour; divided
1/2 c Sugar
1 1/2 ts Ground cinnamon
1/3 c Butter or margarine
Softened Confectioners’ sugar frostin Colored sugars: Purple and green and yellow Combine first 4 ingredients in saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 to 115 degrees. Dissolve yeast and 1 Tbsp. sugar in warm water in large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at Medium speed of electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover, and let rise in a warm place, free from drafts, 1 hour, or until dough is doubled in bulk.
Combine 1/2 c. sugar and cinnamon; set aside. Punch dough down, and divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28×10-inch rectangle. Spread half each of butter and cinnamon mixture on dough. Roll dough, jellyroll fashion, starting at long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together to form an oval ring, moistening and pinching the edges together to seal. Cover and let rise in a warm place, free from drafts, 20 minutes, or until doubled in bulk. Bake at 375 degrees for 20-25 minutes. Repeat procedure with remaining dough, butter and cinnamon mixture. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars. —–