-
1
Cook the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts; set aside and cool mixture to 100-110u00b0.
-
2
Stir the yeast, 1/2 cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes.
-
3
Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth.
-
4
Decrease speed to low, and gradually add enough remaining flour (4-4 1/2 cups) until a soft dough forms.
-
5
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes).
-
6
Place in a well-greased bowl, turning to grease the top.
-
7
Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until dough is doubled in bulk.
-
8
Punch down dough, and divide in half.
-
9
Roll each portion into a 22x12 inch rectangle.
-
10
Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border.
-
11
Stir 1/2 cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle.
-
12
Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side.
-
13
Place 1 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.
-
14
Repeat with second dough roll.
-
15
Cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk.
-
16
Bake in a 375u00b0 oven for 14-16 minutes or until golden.
-
17
Make glaze: stir together the first 4 glaze ingredients; stir in 2 tablespoons milk, adding more milk, 1 teaspoon at a time, until spreading consistency.
-
18
Slightly cool cakes on pans on wire racks (about 10 minutes).
-
19
Drizzle Creamy Glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands; let cool completely.
