Combine the milk and butter in a small saucepan over medium heat. Heat until the butter is completely melted. Remove from heat and set aside to cool. In a large mixing bowl combine warm water, 1 Tablespoon of sugar, and yeast. Let sit for 5 minutes or until creamy and starting to bubble.

Add the room temperature milk mixture to the yeast mixture. Whisk in the egg. Mix in the remaining sugar, salt, nutmeg, and cinnamon.

Slowly add in the flour, mixing after each addition, until the dough comes together in a ball.

Turn the dough onto a lightly floured surface and knead for 6-8 minutes,until smooth.

Lightly oil a large bowl and place the dough in it. Turn over to coat with oil. Cover with plastic wrap and let sit in a warm spot for 2 hours or until dough has doubled.

In a small bowl combine the raisins and dried cranberries with the bourbon. Let sit until ready to make the filling.

To make the filling combine the brown sugar, cinnamon, and flour in a small bowl. Dump any bourbon not absorbed by the raisin mixture then add the raisin mixture to the brown sugar. Pour melted butter over top and mix until crumbly.

Punch the dough down and turn out onto a lightly floured surface. Roll into a 10 x 16 rectangle. Sprinkle evenly with the filling.

Start from the long end and roll up like a jellyroll. Roll as tightly as possible. Bring the ends together and pinch closed, forming a circle. I used a bit of water to help seal the dough. Place on a greased cookie sheet.

With scissors make cuts 1/3 of the way through the dough ring at 1 inch intervals. Cover the dough and rise again for 1 hour or until the dough doubles in size.

Preheat the oven to 375 degrees. Bake the cake for 30 minutes or until golden brown. Remove from oven and cool completely on a wire rack.

To make the glaze whisk together the powdered sugar, cinnamon, and milk. Pour over top of the cake and sprinkle with the gold, purple, and green sprinkles.

Cut and serve.