• 1/2 stick (1/4 cup) butter
• 1 (16 oz) carton sour cream
• 1/3 cup sugar
• 1 tsp salt
• 2 packages dry yeast
• 1 Tbsp sugar
• 1/2 cup warm water (105 - 115 degrees)
• 2 eggs
• 6 to 6 1/2 cups all-purpose flour, divided
• 1/2 cup sugar
• 1 1/2 tsp ground cinnamon
• 1/3 cup butter, softened
• Colored Frostings, Colored Sugars (see below)

1. Combine butter, sour cream, 1/3 cup sugar and salt in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 - 115°.
2. Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes.
3. Add butter mixture, eggs, and 2 cups flour; beat at medium speed in electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
4. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes).
5. Place in a well-greased bowl, turning to grease top.
6. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
7. Combine 1/2 cup sugar and cinnamon. Set aside.
8. Punch dough down and divide in half.
9. Turn ONE portion of dough out onto a lightly floured surface and roll 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.
10. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.
11. Bake at 375° for 15-20 minutes, or until light golden brown.
12. Repeat procedure with remaining dough, butter, and cinnamon mixture.
13. Decorate each cake with bands of Colored Frostings, and sprinkle with Colored Sugars.

Colored Frostings:

• 3 cups sifted powdered sugar
• 3 Tbsp butter, melted
• 3 to 5 Tbsp milk (room temperature)
• 1/4 tsp vanilla extract
• 1 to 2 drops each of green, yellow, and red/blue-mixed food coloring

1. Combine powdered sugar and melted butter.
2. Add room-temperature milk to reach desired consistency for drizzling. Stir in vanilla.
3. Divide frosting into 3 batches, tinting one green, one yellow, and the other purple.
4. Makes about 1 1/2 cups.

Colored Sugars:

• 1 1/2 cups sugar, divided into 3 bowls.
• 1 to 2 drops each of green, yellow, and red/blue-mixed food coloring.

1. Combine 1/2 cup sugar and drop of green food coloring in a jar. Place lid on jar, and shake vigorously to evenly mix color with sugar.
2. Repeat with yellow.
3. For purple, mix the colors together first, then add the sugar.
4. Makes about 1/2 cup of each color.

(Cotton)