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1
Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100u00b0 to 110u00b0.
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2
Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
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3
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
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4
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.
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5
Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until dough is doubled in bulk.
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6
Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
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7
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.
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8
Cover and let rise in a warm place (85u00b0), free from drafts, 20 to 30 minutes or until doubled in bulk.
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9
Bake at 375u00b0 for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).
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10
For Glaze: Stir together Smart Balance through vanilla. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
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11
Sprinkle decorating sugar on top of glaze in bands, if desired.
