For the Dough:
¼ cup water
½ teaspoon salt
2 Tablespoons unsalted butter, room temperature
1 egg, slightly beaten
1 cup (8 ounces) sour cream
3½ Tablespoons granulated sugar
3½ (17.5 ounces) all purpose flour
2½ teaspoons bread machine yeast

For the Filling:
8 ounces cream cheese, room temperature
½ cup confectioners sugar
½ cup granulated sugar
2 teaspoons ground cinnamon
5 Tablespoons unsalted butter, melted

For the Icing:
4-ounces cream cheese, room temperature
¼ cup unsalted butter, room temperature
2½ cups confectioners sugar
1 teaspoon vanilla extract
Red and green sprinkles
Red and green food coloring

For the Dough: Add the dough ingredients to the bread machine in the order listed.  Select the dough cycle, and start the machine.  Check the dough after five minutes of mixing, and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet.

For the Filling: Beat 8 ounces of cream cheese with ½ cup confectioners sugar until smooth.  Set aside.  Mix ½ cup granulated sugar, 2 teaspoons cinnamon and 5 Tablespoons melted butter until combined.  Set aside.  Line a large baking sheet with parchment paper.  Set aside.

When the dough cycle is finished, remove the dough and roll out to a 10×28-inch rectangle on a floured surface.  Trim the edges as needed.  Spread the cream cheese mixture on the dough to within 1-inch of the edges.  Spread sugar-cinnamon mixture on the cream cheese to within 1-inch of the edges of the dough.

Starting at one of the long edges, roll the dough tightly into a 28-inch log.  Pinch the edges to seal the log.  Place the rolled dough onto the prepared baking sheet, seam side down, and form the dough into a ring.  Moisten the ends of the dough with a little water; pinch the two ends together to seal.  Place a large greased can in the center to maintain a nice circle in the center.  Cover with a cloth, and let rise in a warm place until doubled in size, about 30 minutes.

Preheat oven to 350°F.  Bake the cake in preheated oven until the top is golden brown, about 25 minutes.

For the Icing: Mix the ingredients for the icing to make a smooth, but not thin glaze.

Remove the cake from the oven, and cool for about 10 minutes on a wire rack.  While the cake is still warm, spoon the glaze onto the cake, allowing drips of glaze to dribble down the sides of the cake.  Immediately, sprinkle red and green sprinkles on the cake.  Yield:  One Christmas King Cake.