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°.
Stir together yeast, 1/2 cup warm water (80 - 90 degrees), and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.
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.
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.
Cover and place in refrigerator overnight. Or place in warm place and let rise until double.
While dough is rising or before beginning 2nd day prepare your fillings.
Cream Cheese Filling
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.
Praline Filling (this makes enough for 1 of the two cakes)
Stir the butter, (make sure the butter is only softened if it is hot it will cook the eggs) egg yolks, sugar and salt together in a medium saucepan over medium heat. While stirring constantly bring to a boil Continue stirring for another 3-5 minutes or until it's thickened and pulls away from the side of the pan. Remove the pan from the heat and stir in the vanilla and chopped nuts. Let cool about wo minutes and then place in the refrigerator for about an hour.
Punch down dough and divide in half. Roll each portion into a 22 x12 inch rectangle. Spread filling mixture evenly on each dough rectangle leaving 1-inch borders. 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. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk.
While cake is rising prepare glaze and colored sugars
Mix all ingredients together
Stir together 1 cup of sugar with cake coloring of choice.
Bake at 350° for 14 to 16 minutes or until golden. Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Decorate with beads.Let cool completely.