1/4 c. butter
16 oz. sour cream
1/3 c. sugar
1 tsp. salt
2 pkgs. dry yeast
1 tbsp. sugar
1/2 c. warm water
2 eggs
6 - 6 1/2 c. all purpose flour, divided
1/2 c. sugar
1 1/2 tsp. ground cinnamon
1/3 c. butter, softened

Combine 1/4 cup butter, sour cream, 1/3 cup sugar and salt. Heat until butter melts, stirring occasionally. Cool to 105 to 115 degrees. Dissolve 2 packages dry yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand for 5 minutes.

Measure out 6 to 6 1/2 cups all purpose flour. Add butter mixture, 2 eggs and 2 cups flour. Beat at medium speed on electric mixer for 2 minutes or until smooth. Gradually add in enough flour to make a soft dough. Turn dough out onto 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 (85 degrees), free from drafts, 1 hour or until double in bulk.

Combine 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon; set aside. Soften 1/3 cup of butter.

Punch dough down and divide in half. Turn one portion of dough out onto a lightly floured surface and roll into a 28"x10" rectangle.

Spread 1/2 each of the butter and the cinnamon mixture on the dough. Roll dough jelly roll fashion, starting at long side. Gently place dough roll, seam side down on a lightly greased baking sheet. Bring the ends of the dough together to form a ring; moistening and pinching the edges together to seal. Cover and let rise in a warm place, 85 degrees, free from drafts, until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes, or until golden brown.

Repeat procedure with remaining dough, butter and sugar mixture. Decorate with following.

FROSTING:

3 c. sifted powdered sugar
3 tbsp. butter, melted
3-5 tbsp. milk (room temperature)
1/4 tsp. vanilla
Food coloring (opt.)

Mix well and drizzle over cake.