Instructions

1. Combine 1/4 cup water and 2 teaspoons active-dry yeast in the bowl of a stand mixer and let it dissolve. Stir in 8 tablespoons (1 stick) softened unsalted butter, 1/4 cup whole or 2% milk, 2 lightly beaten eggs, 2 tablespoons granulated sugar, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg. Add 3 cups of the flour and stir to form a shaggy dough. Reserve the remaining 1/2 cup of flour.
2. Depiction of the instructions in Instructions step 1
3. Using the dough hook attachment, begin kneading the dough on low speed. Continue kneading the dough until all the loose flour has been worked in, the dough comes together in a ball, and it feels smooth and elastic, 5 to 7 minutes. It will feel a bit more dense and malleable than regular bread dough — more like play dough. (Alternatively, turn the dough out on a lightly floured counter and knead by hand for about 10 minutes.) If the dough sticks to the bowl, the hook, or your hands, add a little of the reserved flour.
4. Depiction of the instructions in Instructions step 2
5. Clean the bowl used to mix the dough and coat it lightly with cooking spray or vegetable oil. Shape the dough into a ball with your hands, set it in the bowl, and cover with plastic wrap or a kitchen towel. Let the dough rise in a warm place until doubled in bulk, about 1 hour.
6. Depiction of the instructions in Instructions step 3
7. Scrape the dough out onto a lightly floured work surface. Using floured hands, pat it into a rough rectangular shape, then use a rolling pin to roll the dough into a fairly thin rectangle roughly 24 inches wide by 10 inches tall.
8. Depiction of the instructions in Instructions step 4
9. Use a spatula to spread 4 tablespoons softened unsalted butter in a thin layer all over the dough, leaving a 1/2-inch border at the top of the rectangle. Whisk together 2/3 cup packed light brown sugar and 1 1/2 teaspoons ground cinnamon, then sprinkle it evenly over the butter. Press the cinnamon sugar lightly with the palms of your hands or the rolling pin to help it stick to the butter.
10. Depiction of the instructions in Instructions step 5
11. Place 1 dried red bean, half a pecan, or plastic figurine of choice somewhere on the surface of the dough; it will be hidden once you roll up the dough. If you're using a plastic figurine in your cake, wait until after the cake is baked to add it.
12. Depiction of the instructions in Instructions step 6
13. Starting at the long end closest to you, roll the dough up toward the top. A pastry scraper can help with this step if your dough sticks to the counter. Pinch the log of dough closed and roll it over onto the seam.
14. Depiction of the instructions in Instructions step 7
15. Curl the log of dough into a spiral and overlap the ends slightly so that the spiral is the same height all around. Pinch the dough lightly where the ends overlap so they form a seal. Transfer the spiral to a baking sheet lined with parchment.
16. Depiction of the instructions in Instructions step 8
17. Drape the dough loosely with plastic wrap. Let it rise at room temperature until it looks puffed and slightly larger, 45 to 60 minutes. Halfway through the rising, arrange a rack in the middle of the oven and heat to 350°F.
18. Depiction of the instructions in Instructions step 9
19. Bake until lightly browned and golden-brown on top, 30 to 40 minutes. A little syrupy filling might ooze onto the baking sheet; this is normal.
20. Depiction of the instructions in Instructions step 10
21. Let the cake cool for a few minutes on the baking sheet, then transfer the cake onto a wire cooling rack. Let it cool completely to room temperature. If using a plastic figurine, gently push it into the underside of the cake so that it's hidden.
22. Place the 1 cup sifted powdered sugar, 2 tablespoons whole or 2% milk, and 1/4 teaspoon almond extract in a small bowl and whisk together to create a thick, but pourable, icing. Add more milk 1/2 tablespoon at a time as needed to adjust the consistency. Leave the icing white if you're decorating the cake with colored sprinkles, or divide the icing into 3 bowls and tint each one a different color with food dyes.
23. Drizzle the frosting over the cake in patches of different color, letting some icing drizzle down the sides. "Paint" the cake with as many different patches or strips as you like. Cover with colored sprinkles if desired.
24. Depiction of the instructions in Instructions step 13
25. Let the icing dry completely before serving. If not serving immediately, loosely cover with plastic and store at room temperature — avoid the plastic touching the icing as much as possible, or wait to frost until just before serving.
26. Depiction of the instructions in Instructions step 14