Recipe

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• 1 (16 oz) container reduced-fat sour cream
• 1/3 cup sugar
• 1/4 cup smart balance butter spread
• 1 tsp salt
• 2 tbsp dry active yeast (or 2 packets)
• 1/2 cup warm water (100 to 110 degrees )
• 1 tbsp sugar
• 2 large eggs, lightly beaten
• 6 -6 1/2 cups bread flour (mine took only 5 1/2)
• 3/4 cup sugar
• 1 (8 oz) package neufchatel cheese, softened
• 1 (8 oz) package fat free cream cheese
• 1 large egg
• 2 tsp vanilla extract
• 3 tbsp smart balance butter spread
• 3 cups confectioners' sugar
• 1/4 tsp vanilla extract
• 2 tbsp milk
• purple- green-, and gold-tinted sparkling sugar candy sprinkles

• 1 Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100° to 110°.
• 2 Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
• 3 Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms.
• 4 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 top.
• 5 Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk.
• 6 Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.
• 7 Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one 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.
• 8 Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
• 9 Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes).
• 10 For Glaze: Stir together Smart Balance through vanilla. Stir in 2 tablespoons milk, adding additional milk, 1 teaspoon at a time, until spreading consistency.
• 11 Sprinkle decorating sugar on top of glaze in bands, if desired.