Ingredients

1/4 C. butter or margarine
16 ounces sour cream
1/3 C. sugar
1 tsp. salt
2 packets dry yeast
1 Tbsp. sugar
1/2 C. warm water
2 eggs
6 C. flour; divided
1/2 C. sugar
1 1/2 tsp. ground cinnamon
1/3 C. butter or margarine softened
Confectioners’ sugar frosting
Colored sugars: purple and green and yellow

Cooking Instructions

Combine first 4 ingredients in saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 to 115 degrees. Dissolve yeast and 1 Tbls. sugar in warm water in large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 C. 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 x 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.
 
 
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