Heat ¼ cup water to 100-110 degrees F

Add yeast and sugar to a medium sized bowl.

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 and 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 rise 45-60 minutes until dough is doubled in size.

Punch dough down and turn onto lightly floured surface.

Roll into rectangle 10x20 inches.

Now prepare the filling. In a small bowl combine brown sugar, cinnamon, and pecans

Melt butter and add to filling mixture and stir until well combined.

Sprinkle evenly over the dough leaving ½ inch around the edges.

Prepare a baking sheet with a silicone mat or parchment paper

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

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

Cover with plastic wrap and let rise 45-60 minutes or until almost double in size. About 20 minutes before rise is done, preheat the oven to 350 degrees F.

Bake 25-35 minutes or until golden brown.

Cool on a wire rack. Top with glaze after cake has cooled.

In a small bowl, whisk together all glaze 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.