In the bowl of your stand mixer, combine the warm milk, sugar, and yeast and allow to sit for 5-10 minutes until foamy and active.

Mix in the sourdough starter, water, melted butter, egg, vanilla and salt and mix until combined.

Slowly add in the flour and combine until you get a shaggy dough.

Switch to a dough hook and mix for 5-8 minutes until the dough is a smooth ball.

Place the dough in a greased bowl, covered with a towel, until the dough is doubled in size, between 1-3 hours.

In a medium sized mixing bowl, cream together the cream cheese, granulated sugar, brown sugar, and softened butter until light and fluffy.

Add in the cinnamon and almond extract.

On a lightly floured surface, roll out the dough into a large rectangle.

Evenly spread the cinnamon cream cheese filling over the dough.

Starting at one long end of the dough, roll the dough up into a log (like a cinnamon roll), making sure the pinch the seam closed.

Carefully transfer the cinnamon roll log to a parchment paper lined baking tray and wrap into a wreath shape, pinching the ends together.

Cover with a towel and allow to proof to double in size, another 1-2 hours.

Bake at 350 F for 18-22 minutes, until golden brown.

Allow to cool completely before glazing.

In a small bowl, combine the powdered sugar, milk, vanilla and almond extract until smooth and the consistency you want.

Drizzle over the cooled cake and then use the sanding sugar to make stripes of purple, green and yellow.

Allow the cake to sit for a while for the icing to set.