Warm the milk until lukewarm (about 110°F). Stir in 1 tablespoon sugar and sprinkle yeast over the top. Let bloom for 5-10 minutes until frothy.

In a large bowl, whisk together melted butter, remaining sugar, eggs, vanilla, and salt. Stir in the milk and yeast mixture.

Gradually add the flour, stirring until a soft dough forms. Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

Place dough in a lightly greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 1 to 1.5 hours.

Mix brown sugar, cinnamon, and softened butter until it holds together like wet sand.

Punch down the dough and roll into a rectangle about 12 by 18 inches. Spread the cinnamon filling evenly, leaving a small border. Roll the dough tightly from the long edge into a log.

Shape into a ring on a parchment-lined baking sheet, pinching the seams to seal. If using the baby, tuck it into the dough seam securely.

Cover and let rise for 30-45 minutes until puffy.

Preheat oven to 375°F. Brush the top gently with a beaten egg for shine. Bake for 20-25 minutes until golden and the internal temperature reaches about 190°F.

Let cool for 10 minutes. Whisk powdered sugar and milk until smooth, drizzle over the warm cake. Sprinkle generously with purple, green, and gold sugar while the glaze is tacky.