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.

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.

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 small greased Pyrex dish in the center to maintain a nice circle. 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.

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.