In a large warm bowl, pour in the warm water and sprinkle the yeast on top. Stir until dissolved.

Add warm milk, softened butter, sugar, nutmeg, and salt. Stir in 1 cup of flour and blend well.

Mix in eggs and gradually add the remaining flour until a soft dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover it, and let it rise in a warm, draft-free place until it doubles in size (about 1 hour).

Punch down the dough and roll it out into a 30x9-inch rectangle.

Brush the surface with melted butter, then sprinkle the brown sugar and cinnamon evenly, leaving a half-inch border.

Starting from the long side, roll the dough tightly like a jelly roll. Pinch the seam to seal.

Cut the roll in half lengthwise, exposing the cinnamon swirls.

Carefully twist the two halves together, keeping the cut sides up.

As you twist, place the plastic baby somewhere in the dough.

Transfer the twisted dough onto a greased baking sheet and shape it into a ring, pinching the ends together to seal.

Cover and let it rise for another 20-40 minutes until doubled in size.

Preheat your oven to 350°F (175°C).

Bake for 30 minutes or until golden brown and cooked through.

Remove from the oven and transfer to a wire rack to cool completely.

In a small bowl, mix powdered sugar, almond extract, and milk until smooth.

Divide the icing into three bowls and tint each one purple, green, and gold.

Drizzle the icing over the cake and sprinkle with colored sugar for the perfect finishing touch!