Step 1Rub butter into flour until crumbly, using dough hook of electric mixer.
Step 2Combine yeast, sugar, salt, warm water, milk, sour cream, eggs, yolk, lemon juice, vanilla, lemon oil, orange oil and almond extract. Stir into flour mixture. Mix to form a soft dough, adding more flour if needed. Knead 5 to 6 minutes, then place in greased bowl and cover. Refrigerate at least 4 hours or overnight.
Step 3Punch down dough. Divide into 2 portions. Roll each portion out on floured work surface into 14x10-inch rectangles.
Step 1Sprinkle each rectangle equally with butter, brown sugar, cinnamon, chopped nuts, currants, raisins or dried cherries. Roll long end up into a jellyroll.
Step 2Carefully place each in well-greased tube or angel food cake pans. Make slits in top of each cake, if desired.
Step 3Combine egg, yolk, dash granulated sugar and water. Brush dough with egg wash. Place cake pans in large plastic bag and seal. Let rise until doubled, about 45 minutes. Brush again with egg wash and sprinkle with coarse sugar.
Step 4Place cake pans on large baking sheets (this protects bottoms) and bake at 350 degrees until done, about 1 hour. Dust with powdered sugar before serving.