1. If using active dry yeast: Combine warm milk (110°F) and 1 teaspoon sugar in a small bowl. Sprinkle yeast over top and let sit 5-10 minutes until foamy.

2. In a large bowl or stand mixer, whisk together flour, remaining sugar, salt, nutmeg, and lemon zest. If using instant yeast, add it now.

3. Add yeast mixture (or warm milk if using instant yeast), eggs, softened butter, and vanilla. Mix on low speed until shaggy dough forms.

4. Knead with dough hook on medium-low for 8-10 minutes (or by hand for 10-12 minutes) until smooth, elastic, and slightly tacky. Dough should pass windowpane test.

5. Form dough into a ball and place in lightly greased bowl, turning to coat. Cover with plastic wrap.

6. Let rise in warm spot (75-80°F) for 1.5-2 hours until doubled in size.

7. Punch down dough and turn onto lightly floured surface. Roll into 24×12-inch rectangle, about ½-inch thick.

8. Brush melted butter over dough, leaving ½-inch border on one long edge.

9. Mix brown sugar and cinnamon; sprinkle evenly over buttered dough.

10. Starting from long edge opposite the border, tightly roll dough into a log. Pinch seam closed.

11. Transfer to parchment-lined baking sheet. Bring ends together to form oval ring, pinching ends to seal.

12. Cover loosely and let rise 45-60 minutes until puffy and nearly doubled.

13. Preheat oven to 350°F (175°C) during last 15 minutes of rise.

14. Bake 25-30 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.

15. Cool on baking sheet 10 minutes, then transfer to wire rack and cool completely.

16. Make icing: Beat cream cheese and butter until smooth. Add powdered sugar, 2 tablespoons milk, and vanilla; beat until spreadable. Add more milk if needed.

17. Divide icing into 3 bowls. Color one purple, one green, one gold using food coloring.

18. Drizzle or spread each colored icing over one-third of cooled cake. Immediately sprinkle with coordinating colored sugar.

19. Let icing set 20 minutes before serving.