Coffee Cake Dough:
Combine milk and butter in small saucepan over medium-low heat; bring almost to a simmer. Remove from heat; stir in sugar and salt, cool to lukewarm. Sprinkle yeast over warm water in a large bowl, let stand 5 min. Add milk mixture, 2 cups of flour, sour cream, eggs, egg yolks, and cinnamon. Beat until smooth. Beat in enough additional flour to form a smooth, soft dough.
Turn out dough onto lightly floured surface. Knead until smooth and elastic, 8-10 minutes. Place in lightly greased bowl, turn to expose greased side. Cover with towel. Let rise in warm, draft free place until doubled. About 1 hour
Meanwhile, combine cranberry sauce, apples, raisins, and rum in a small saucepan. Bring to boiling, lower heat & simmer 15-20 minutes, stirring often, until apples are soft and mixture thickens slightly. Remove from heat and cool. Punch down dough. For very large ring, roll out dough to 16x14”, spread filling in an even layer over the dough, leaving a 1-1/2” border all around. Roll up dough tightly, starting from a long side and pinch seams.
For 2 loaves, halve dough, transfer ½ to a lightly floured surface, roll out to a 12x15” rectangle. Spread ½ of filling in an even layer over dough, leaving 1-1/2” border all around. Roll up dough tightly, starting from a long side and pinch seams. Repeat above for 4 small loaves.
Place rolls, seam-side down on 1 or 2 well greased baking sheets; form the 1 or 2 larger rolls into rings by curving ends towards each other, overlapping and pinching end to seal. Form the 4 small loaves into ½ moons. With sharp scissors, snip dough at ¾” intervals. Cover; let rise until almost doubled, 45 minutes. Preheat oven to 350º. Lightly brush cakes with egg glaze, sprinkle with sugar. Bake small cakes 25-30 min, larger ones 35-40 min or until golden brown