Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes S_Living
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter or margarine
16 ounces Sour cream
1/3 cup Sugar
1 teaspoon Salt
2 packages Dry yeast
1 tablespoon Sugar
1/2 cup Warm water
(105-115 degrees)
2 Eggs
6 cups Flour -- divided
1/2 cup Sugar
1 1/2 teaspoons Ground cinnamon
1/3 cup Butter or margarine
Softened
Confectioners' sugar frostin
Colored sugars:
Purple and green and yellow
Combine first 4 ingredients in saucepan; heat until butter melts, stirring
occasionally. Let mixture cool to 105 to 115 degrees.
Dissolve yeast and 1 Tbsp. sugar in warm water in large bowl; let stand 5
minutes. Add butter mixture, eggs, and 2 cups 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 28x10-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.
Yield: 2 cakes.
Original post is from Southern Living.
