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Cook the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts; set aside and cool mixture to 100-110°. Stir the yeast, 1/2 cup warm water, and 1 tablespoons sugar in a 1 cup glass measuring cup; let mixture stand 5 minutes. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty stand mixer until smooth. Decrease speed to low, and gradually add enough remaining flour (4-4 1/2 cups) until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk. Punch down dough, and divide in half. Roll each portion into a 22x12 inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir 1/2 cup sugar and cinnamon together; sprinkle evenly over butter on each rectangle. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place 1 dough roll seam side down, on a lightly greased baking sheet; bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. Cover and let rise in a warm place free from drafts, 20-30 minutes or until doubled in bulk. Bake in a 375° oven for 14-16 minutes or until golden. Make glaze: stir together the first 4 glaze ingredients; stir in 2 tablespoons milk, adding more milk, 1 teaspoon at a time, until spreading consistency. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes, sprinkle with colored sugars, alternating colors and forming bands; let cool completely.
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Achievable elevated desserts — laminated doughs, cakes, custards
East African grandmothers' recipes — 8 countries, home cooking, stories
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Oaxaca's culinary traditions — Diana Kennedy's masterwork on regional cuisine