1. Combine hot roll mix with yeast, 3/r cup granulated sugar and grated peels in large bowl. Sir in egg yolks, 4 T melted butter (reserve the other 2) and 2 cups very hot tap water; turn dough out onto well-floured work surface. Knead dough 2 minutes until smooth; let rest, covered, for 5 minutes. Heat oven to 375 degrees F. Roll dough out to 20 X 12-inch rectangle; brush with remaining 2 tbs. melted butter. Sprinkle 1/4 cup granulated sugar and cinnamon over dough. Fold dough lengthwise in half; roll rolling pen lightly over dough to seal. Cut dough into three lengthwise strips. Braid strips, starting at center and working toward each end; do not seal strips at ends. Tuck pecan (or baby) between two strips of braid to conceal. Place braid on lightly greased cookie sheet, forming into oval with ends touching. Brush ends of strips lightly with water; pinch opposing strip ends together to form a continuous braid. Cover with kitchen towel; let rise in warm, draft-free place 20 minutes until slightly puffed. Bake 10 minutes; reduce oven temperature to 350 degrees F; bake 20 minutes longer until golden brown, covering with foil for the last 5 minutes if it is becoming too brown. Note: If using a dark colored baking sheet, reduce oven temperature by 25 to 50 degrees and cook longer to avoid scorching the bottom of the cake. Cool cake on rack. Meanwhile, beat confectioners sugar, cream, and vanilla in large bowl with mixer at medium speed until smooth. Pour frosting over cooled cake, allowing it to run down the sides. Divide remaining 3/4 cup granulated sugar amoung three small bowls; stir a different color paste into each. Sprinkle colored sugars alternately over frosting. Makes 10 to 12 servings. Posted to Bakery-Shoppe Digest V1 #499 by Lee Ann Hamm on Jan 10, 1998