1. Combine first 4 ingredients in saucepan; heat until butter melts, stirring occasionally.

2. Let mixture cool to 105 to 115 degrees.

3. Dissolve yeast and 1 Tbsp.

4. sugar in warm water in large bowl; let stand 5 minutes.

5. Add butter mixture, eggs, and 2 cups flour; beat at Medium speed of electric mixer 2 minutes or until smooth.

6. Gradually stir in enough remaining flour to make a soft dough.

7. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes).

8. 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.

9. Combine 1/2 c. sugar and cinnamon; set aside.

10. Punch dough down, and divide in half.

11. Turn one portion of dough out onto a lightly floured surface, and roll to a 28x10-inch rectangle.

12. Spread half each of butter and cinnamon mixture on dough.

13. Roll dough, jellyroll fashion, starting at long side.

14. Gently place dough roll, seam side down, on a lightly greased baking sheet.

15. Bring ends of dough together to form an oval ring, moistening and pinching the edges together to seal.

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

17. Bake at 375 degrees for 20-25 minutes.

18. Repeat procedure with remaining dough, butter and cinnamon mixture.

19. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars.

20. -----.