Sift the flour into bowl of a countertop mixer.

Add the sugar, yeast, salt, cinnamon, and egg to the bowl.

In a small saucepan, heat the milk and butter until melted and warm (just warm, not hot!)

Pour the liquid mixture into the mixer and, using a dough hook, mix for 2 minutes on low speed.

Continue mixing on medium speed for 5-6 minutes.

Cover and place bowl in a warm (~80 degrees) place for approximately 2 hours, or until dough has doubled in size.

Turn the dough onto a countertop and roll into a 36" by 8" rectangle. (If you dust the countertop with a small amount of flour, it will keep the dough from sticking.)

Spread the cinnamon filling evenly across the dough.

Starting with one long edge, roll the dough until you have a 36" roll of dough.

Working down the long edge, seal the dough so that none of the cinnamon mixture escapes during baking. (Tip: Rub a small amount of water on the edges that you join together. This helps create a tight seal.)

Attach the two ends of the dough together to create a large oval shaped ring.

Cover dough loosely and place in a warm place for approximately 2 more hours, or until dough has doubled in size again.

Bake at 350 degrees for 20-25 minutes, or until top of cake is golden brown in color.

Let cake cool slightly and then decorate the cake with the three colors of glaze.

Combine all of the ingredients in a small bowl and stir until well-combined.

Using 3 medium-sized bowls, measure 1 cup of confectioner's sugar into each.

Add 1-1.5 tablespoons of milk to each bowl and stir. (If mixture is too sticky, add an extra 1/2 teaspoon of milk. If it is too loose, add an extra 1/8 cup of confectioner's sugar).

Once the mixture reaches a desirable consistency, add several drops of food coloring to create the traditional purple, green, and gold colors.