1. **Activate Yeast:** In the bowl of a stand mixer (or large bowl), combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and stir gently. Let it sit for 5–10 minutes until foamy.

2. **Mix Dough:** Whisk in the melted butter, eggs, remaining sugar, salt, and nutmeg. Add 3 cups of flour and mix with the dough hook (or wooden spoon) until combined. Gradually add the remaining flour, ½ cup at a time, until the dough pulls away from the sides of the bowl.

3. **Knead & Rise:** Knead on low speed (or by hand on a floured surface) for 6–8 minutes until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

4. **Roll:** Punch down the risen dough. On a lightly floured surface, roll the dough out into a large rectangle (approx. 10×20 inches).

5. **Fill:** Brush the dough generously with the melted butter for the filling. In a small bowl, mix the brown sugar, cinnamon, and pecans. Sprinkle this mixture evenly over the buttered dough.

6. **Shape:** Starting from a long edge, tightly roll the dough up jelly-roll style. Bring the two ends together to form a ring (or oval) and pinch the seam firmly to seal. Place the ring seam-side down on a parchment-lined baking sheet.

7. **Second Rise:** Cover the ring loosely with a towel and let it rise again for 30–45 minutes until puffy.

8. **Bake:** Preheat oven to 350°F (175°C). Bake the cake for 25–30 minutes, until it is golden brown. Let it cool on the pan for 10 minutes before glazing.

9. **Decorate:** Whisk the powdered sugar, milk, and extracts together until smooth. Pour the glaze over the warm cake. Immediately sprinkle alternating bands of purple, green, and gold sugar over the wet icing.

10. **Hide the Baby:** Once the cake has cooled, carefully lift it and push the plastic baby into the bottom of the cake so it is hidden inside. Whoever finds the slice with the baby buys the next cake!