Activate the yeast by mixing warm milk with ¼ cup sugar and sprinkling yeast on top. Let sit for five minutes until bubbly.

In a large bowl, mix flour, remaining sugar, salt, cinnamon, eggs, and melted butter. Stir in the activated yeast mixture until combined.

Knead dough on a floured surface until smooth. Place in an oiled bowl, cover, and let rise in a warm place for about one hour or until doubled.

Punch down risen dough and roll it out into a rectangle. Spread cinnamon-sugar filling over it, then roll tightly into a log.

Shape the log into a circle on a greased baking sheet. Pinch ends together to form a crown and let rise again for another hour.

Preheat oven to 375°F (190°C). Bake for 25-30 minutes until golden brown.

Cool slightly, then whisk powdered sugar and milk for icing consistency. Drizzle over the cake and sprinkle colorful sugars on top.