1 pkg. hot roll mix, prepared according to pkg. directions
1/4 c. brown sugar, packed
1/3 c. granulated sugar
1 tbsp. cinnamon
1/2 stick butter, melted
1 c. sugar, colored (1/3 c. each of yellow, purple & green)

Prepare the hot roll mix, kneading then allowing to rise for 5 minutes. Roll mixture on lightly floured board to a 15 inch square. Cut the square into six strips, each 2 1/2 x 15 inches. Brush then liberally with melted butter and sprinkle with a mixture of the sugars and cinnamon.

Fold each strip over lengthwise and seal the dough so that you have six strips filled with cinnamon sugar. Braid three of the strips and place in a semicircle on a greased cookie sheet. Do the same with the remaining strips and join the cakes to make an oval shape.

Cover with a damp towel and allow to rise until doubled in bulk, about 30 minutes. Brush with remaining melted butter and sprinkle with colored sugar. Bake at 375 degrees for 20 minutes. Best served slightly warm.