Heat ¼ cup water to 100-110 degrees F

Add yeast and sugar

Stir gently just to coat yeast

Let set to proof for 5-10 minutes or until bubbly

Add ¼ cup sugar, butter, milk, eggs, salt and 2 cups flour

Beat until smooth

Gradually add more flour until dough forms soft ball, it will be sticky

Turn dough onto floured surface and knead until dough is smooth and elastic

Form into ball and place in greased bowl, turn dough over to coat other side

Cover with plastic wrap and let the dough rise 45-60 minutes until dough has doubled in size

Punch dough down and turn onto lightly floured surface

Roll into rectangle 10x20 inches

Filling:

In a small bowl combine brown sugar, cinnamon, and pecans

Melt butter and add to mixture

Stir until well combined

Sprinkle evenly over dough leaving ½ inch around the edges

Prepare baking sheet with silicone mat or parchment paper

Roll dough beginning on the long side, jelly-roll style, pinch seam to seal

Place on baking sheet and form a circle, pinching the edges together tightly

Cover the dough ring with plastic wrap and let rise 45-60 minutes for a 2nd time or until the ring has almost double in size

About 20 minutes before rise is done, preheat oven to 350 degrees F

Bake 25-35 minutes or until golden brown

Cool on a wire rack

Glaze:

In a small bowl, whisk together all ingredients until smooth and desired consistency

Spoon glaze onto cooled cake and add colored sugar for decoration

Don’t forget to add the baby inside