Prepare the cream mixture. In a medium saucepan over low heat, cook the first four ingredients (sour cream, sugar, butter, salt) stirring often until butter melts, set aside.

Activate the yeast. Stir together yeast, 1/2 cup warm water, (about 115 degrees) and one tbsp sugar in a one-cup glass measuring cup. Let stand five minutes.

Beat sour cream mixture, yeast mixture, eggs and two cups of flour. Add in remaining 4 cups, one cup at a time, making sure the dough is well incorporated after each cup.

Grease a large bowl, and set aside.

Lightly flour a surface for kneading with the remaining 1/2 cup of flour. Turn dough out and knead until smooth and elastic (about 5 minutes). Place in the well-greased bowl, turning to grease top.

First rise. Cover and let rise in a warm place (about 85 degrees), free from drafts for one hour or until dough is doubled.

When doubled in size, prepare the shape. Punch down dough, and divide in half. Roll each portion into a 22x12 inch rectangle.

In a microwavable dish, put the almond paste and butter in the microwave for about 30 seconds, or just enough to warm up the paste and melt the butter so you can mix together easily. Mix in the sugar and cinnamon until well mixed.

Now fill the cake. Spread 1/3 cup of the filling evenly on each rectangle, leaving a one-inch border.

(Optional.) Layer an additional, optional, dry filling over the entire rectangle. Stir together 1/2 cup sugar and 1 tbsp cinnamon, and sprinkle evenly over the bottom of each rectangle.

Roll up each dough rectangle, length-wise, jelly-roll style. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

Place on a baking sheet lined with parchment paper.

With kitchen shears, make cuts 1/3 of the way through the rings at one-inch intervals.

Second rise. Cover and let rise in a warm place (about 85 degrees), free from drafts, for about 20-30 minutes or until doubled in bulk.

When finished, bake at 375 degrees for 16-20 minutes or until golden on top.

While baking, make the glaze. Mix the confectioners' sugar, vanilla extract, and water together and set aside.

When done baking, slightly cool cakes wire racks for about 10 minutes.

When the cake is cool enough to work with, but still warm, hide the Baby Jesus!

Then, drizzle creamy glaze evenly over warm cakes. Sprinkle with colored sugars, alternating colors and forming bands.

Cool completely before serving.