Mix together 2 ½ cups flour and yeast in a large mixing bowl. Set aside.

In a small saucepan over medium heat, heat the milk, sugar, and salt. Stir until sugar is dissolved and milk is between 120-130 F.

Pour milk mixture into flour mixture and mix together with a spatula. Add eggs, one at time, and continue mixing until a shaggy dough forms.

Mix in the remaining 1 cup of flour, a little a time, continuing to mix until a soft dough forms.

Transfer dough to a well-floured, flat surface. Add the butter, one piece at a time, kneading with your hands to fully incorporate it into the dough.

Continue kneading until dough is smooth and elastic. To see if the dough is ready, take a small piece and gently stretch it using your pointer fingers and thumbs. If the dough stretches without tearing, it’s ready.

Form the dough into a ball and place it into a bowl lightly greased with vegetable oil. Rotate the ball so that the greased side is on top. Cover with plastic wrap and refrigerate for 1 hour.

Make the cinnamon filling while the dough rests. Combine the cinnamon and brown sugar. Add the butter and mix until well combined.

After the dough has chilled, place it on a lightly floured surface and roll it out into a 10x20 inch rectangle.

Spread the filling on half of the long side of the dough. Fold the dough in half and press down firmly so that the dough will stick together.

Using a pizza cutter or a sharp knife, cut the dough into three long strips. Press the tops of the strands together and braid the dough.

Shape the braid into a circle, pressing the edges and ends together.

Transfer to a parchment lined baking sheet and cover with plastic wrap. Let rise for 1 hour.

When there’s about 15 minutes left, preheat the oven to 350 F. Bake until the cake is golden brown, about 20 minutes. Remove from the oven and let cool 10 minutes on the baking sheet before transferring to a cooling rack to cool completely.

In a medium bowl, combine the powdered sugar, milk, and vanilla and whisk until smooth.

If desired, cut a small slit in a piece of the bottom of the cake and place the mini plastic baby, bean, or other small object.

Place a piece of wax paper under the cooling rack that the cake is resting on.

Pour the icing over the cake and quickly sprinkle the sanding sugar in large blocks, alternating colors.