• 28servings
  • 120minutes
  • 354calories

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Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 1 (16 ounce) container sour cream

  3. 1/3 cup sugar

  4. 1 teaspoon salt

  5. 2 (1/4 ounce) envelopes active dry yeast

  6. 1 tablespoon white sugar

  7. 1/2 cup warm water (100 to 110 degrees)

  8. 2 eggs

  9. 6 1/2 cups all-purpose flour , divided

  10. 2 (8 ounce) packages cream cheese , softened (16 ounces total)

  11. 1 egg

  12. 3/4 cup sugar

  13. 1/8 teaspoon salt

  14. 2 teaspoons vanilla

  15. 3 cups powdered sugar

  16. 3 tablespoons butter , melted

  17. 3 tablespoons milk

  18. 1/4 teaspoon vanilla extract

  19. 1 1/2 cups white sugar

  20. 2 drops green food coloring

  21. 2 drops yellow food coloring

  22. 2 drops red food coloring

  23. 2 drops blue food coloring

Instructions Jump to Ingredients ↑

  1. Cook first 4 ingredients in a saucepan over low heat, stirring often, until butter melts; Cool mixture to 100 degrees to 110 degrees.

  2. Dissolve yeast and 1 tablespoon sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes; Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth; Gradually stir in enough remaining flour to make a soft dough.

  3. Turn dough onto a lightly floured surface; 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.

  4. Using an electric mixer, mix cream cheese until smooth; Add egg and blend well; Add sugar, salt and vanilla and mix until smooth and creamy; Set aside.

  5. Punch dough down; divide in half; Turn 1 portion out onto a lightly floured surface; roll to a 28- x 10-inch rectangle; Spread half each of cream cheese mixture on dough; Roll dough, jellyroll fashion, starting at long side; Place dough roll, seam side down, on a lightly greased baking sheet; Bring ends together to form an oval ring, moistening and punching edges together to seal; Repeat with remaining dough and cream cheese mixture.

  6. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk.

  7. Bake at 375 degrees for 15 minutes or until golden.

  8. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.

  9. COLORED FROSTINGS: Stir together powdered sugar and melted butter; Add milk to reach desired consistency for drizzling; stir in vanilla; Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.

  10. COLORED SUGARS: Place 1/2 cup sugar and drop of green food coloring in a zip-top plastic bag; seal; Shake and squeeze 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 remaining 1/2 cup sugar.


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