Serves: 16
Prep:  minutes  
Bake: 30-35 minutes

For Cake:

3½	cup all-purpose flour
1	package (2¼ teaspoons) quick rise yeast
1	cup whole milk
¼	cup granulated sugar
1	teaspoon salt
2	large eggs
6	tablespoons butter, softened and cubed

For Cinnamon Filling:

2/3	cup packed light brown sugar
1½	teaspoons ground cinnamon
4	tablespoons butter, softened

For Icing:

1	cup powdered sugar
1	tablespoon whole milk
½	teaspoon vanilla extract
¼	cup each green, purple and yellow sugars
1	miniature plastic baby

1.  For cake: Coat a large bowl with cooking spray.  Coat a baking sheet with cooking spray.
2.  Mix together 2½ cups flour and yeast in bowl of stand mixer fitted with paddle. 
3.  Heat milk, sugar and salt in small saucepan until sugar is dissolved and milk is slightly steaming (do not bring to boil). Pour milk mixture into flour mixture and mix on low until incorporated.  Add eggs one at a time.  Mix until a shaggy dough forms.  Clean off paddle and switch to dough hook.  Mix in remaining flour a little at a time to form a soft dough, adjusting amount as needed.  Add butter a piece at a time, kneading to absorb.  Knead for 8 minutes on low, stopping and scraping dough off hook every 2 minutes.  Add a little flour if dough is too sticky or spritz with a little water if dough is too dry.
4.  Turn dough out onto lightly floured surface and knead a few times.  Form into ball, and place in prepared bowl.  Turn once.  Cover and refrigerate 1 hour.
5.  For cinnamon filling:  Meanwhile combine sugar and cinnamon.  Stir butter into cinnamon mixture and mix well.
6.  To assemble and bake: Roll chilled dough into 10×20-inch rectangle.  Spread filling on half of the long side of dough.  Fold dough in half, covering filling.  Pinch edge together.  Cut dough into three long strips.  Press the tops of the strips together and braid the strips.  Gently stretch strips to 20 inches.  Shape into circle or oval and press ends together. 
7.  Transfer dough ring to prepared baking sheet.  Cover and let rise until doubled, about 1 hour. 
8.  While dough is rising preheat oven to 350°F.  Bake 30 to 35 minutes, until golden brown.  Cool 10 minutes on baking sheet, then transfer to wire rack and cool completely before icing.
9.  For icing: Mix sugar, milk and vanilla in small bowl.  Spoon icing over top of cake.  Immediately sprinkle with colored sugar, alternating sections between the three colors.  Cut small slit in bottom of cake and put the plastic baby in.
Notes:  Can add cream cheese or fruit to the cake by spreading a thin layer along with the filling. 

Per Serving: 299 cal., 8 g fat (5 g sat. fat), 44 mg chol., 162 mg sodium, 10 mg pot., 54 g carb., 35 g sugar, 1 g fiber, 4 g pro.