1/4 c. butter
1 (16 oz.) carton sour cream
1/3 c. sugar
1 tsp. salt
2 pkgs. dry yeast
1 tbsp. sugar
1/2 c. warm water (105-115 degrees)
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
Colored frostings
Colored sugars

Combine first 4 ingredients in a saucepan; heat until butter, melts, stirring occasionally. Cool to 105-115 degrees. Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed of an 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 (85 degrees) free from drafts, 1 hour or until doubled in bulk.

Combine 1/2 cup 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 into a 28 x 10 inch rectangle. Spread half each of butter and cinnamon mixture on 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 dough together to form an oval rings, moistening and pinching the edges together to seal. Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until double in bulk. Bake at 375 degrees for 15-20 minutes or until golden.

Repeat procedure with remaining dough, butter and sugar mixture. Decorate each cake with bands of colored frostings and sprinkle with colored sugars. Makes 2 cakes.

COLORED FROSTINGS:

3 c. sifted powdered sugar
3 tbsp. butter, melted
3-5 tbsp. milk
1/4 tsp. vanilla
1-2 drops each of green, yellow, red and blue food coloring

Combine powdered sugar and butter. Add milk (at room temperature) to desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting one green, one yellow and combining red and blue for purple frosting. Makes about 1 1/2 cups.

COLORED SUGARS:

1 1/2 c. sugar, divided
1-2 drops green, yellow, red and blue food coloring

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. Repeat procedure with 1/2 cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring BEFORE adding to 1/2 cup sugar. Makes 1/2 cup of each color.