(Click Here To View Ingredients)
or use two large loaves of store-bought yeast bread dough, follow thawing instructions on package
- 4 tbs soft butter
- ¼ cup sugar
- 1 teaspoon ground cinnamon
Glaze and topping:
- 3 cups powdered sugar
- 3 tablespoons butter, melted and cooled
- Juice of one lemon
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- tiny pinch of salt, about 1/8 tsp
- Purple, green, and gold/yellow sprinkles
Cook first 4 dough ingredients in small saucepan over low heat until butter melts and ingredients are combined. Set aside and cool slightly.
Stir together yeast, 1/4 cup warm water, and 1 tsp sugar in a glass measuring cup or bowl; let stand 5 minutes until yeast foams.
Beat cooled sour cream mixture, yeast mixture, egg, and 1 cup flour in stand mixer with paddle attachment until smooth. Reduce speed to low, add the rest of the flour, and once combined, switch to a dough hook and beat on medium low speed for 10 minutes.
Spray the dough with non-stick spray in the same mixer bowl, turning to coat the bowl and dough. Place bowl in a warm place covered loosely with a clean towel or plastic wrap. Let rise 90 minutes or until dough is doubled in bulk.
Combine all 3 filling ingredients and stir to make a smooth mixture.
Turn dough onto a clean surface, and flatten into a 22- x 12-inch rectangle. Cut the rectangle into 4 even rectangles, about 6 inches by 12 inches each, Spread 1/4 of the butter mixture onto each rectangle in a thin, even layer.
Starting at the wide end, roll the dough toward yourself until you have a long thin log like a jelly roll. Repeat this with the remaining dough. When you have 4 long rolls, cut each on in half and pinch the seams and the ends together to form an oval ring, somewhere between a doughnut and a bagel sized ring. Do this with all 8 pieces of dough and place on parchment lined baking sheets. Cover with plastic wrap that has been lightly sprayed with non-stick spray and let rise for about an hour in a warm place. The best way to check that they are done rising is to give the dough a light poke with your index finger. If the dough springs back, they are not ready. If your finger leaves an indentation that remains, they are ready to bake!
Bake in a preheated 375 oven for 15 minutes until lightly golden brown. Let cool on wire racks while you prepare the glaze. Combine all glaze ingredients in a large measuring cup or bowl. Once cakes have cooled for about 15 minutes, pour glaze over and quickly sprinkle to make a yellow, purple, green pattern. Allow to set and enjoy!