First, prepare the hot roll mix according to package directions up through letting the dough rest. On a floured surface, use a rolling pin to roll the dough into a 17- x 12-inch rectangle. Brush off any excess flour from your work surface and brush melted butter evenly over the dough's surface. To create clean color divisions, use two 4- x 17-inch strips of parchment to cover sections of dough, leaving 1 (4- x 17-inch) strip of dough exposed at a time. Sprinkle each section with a single colored sugar (green on top, yellow in middle, purple on the bottom). Roll the dough lengthwise and form it into a ring. With moistened fingers, crimp the ends to create a sealed doughnut shape. Cover the dough with plastic wrap, and let it rise in a warm place (about 85°F), free from drafts, for about 20 minutes.

Crank the oven to 375°. Place the dough ring, seam side down, on a lightly greased baking sheet. Bake it for 25-28 minutes or until golden brown. Carefully remove from baking sheet and let it cool on a wire rack for 5 minutes. Spread the cream cheese frosting over cake and sprinkle with crushed pecans.