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1
Combine first 4 ingredients in saucepan; heat until butter melts, stirring occasionally.
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2
Let mixture cool to 105 to 115 degrees.
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3
Dissolve yeast and 1 tablespoon sugar in warm water in large bowl; let stand 5 minutes.
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4
Add butter mixture, eggs, and 2 cups flour; beat at Medium speed of electric mixer 2 minutes or until smooth.
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5
Gradually stir in enough remaining flour to make a soft dough.
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6
Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes).
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7
Place in a well-greased bowl, turning to grease top.
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8
Cover, and let rise in a warm place, free from drafts, 1 hour, or until dough is doubled in bulk.
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9
Combine 1/2 cup sugar and cinnamon; set aside.
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10
Punch dough down, and divide in half.
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11
Turn one portion of dough out onto a lightly floured surface, and roll to a 28x10-inch rectangle.
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12
Spread half each of butter and cinnamon mixture on dough.
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13
Roll dough, jellyroll fashion, starting at long side.
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14
Gently place dough roll, seam side down, on a lightly greased baking sheet.
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15
Bring ends of dough together to form an oval ring, moistening and pinching the edges together to seal.
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16
Cover and let rise in a warm place, free from drafts, 20 minutes, or until doubled in bulk.
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17
Bake at 375F (190C) for 20 to 25 minutes.
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18
Repeat procedure with remaining dough, butter and cinnamon mixture.
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19
Decorate each cake with bands of colored frostings, and sprinkle with colored sugars.
