Beat cream cheese, sugar, vanilla, and almond extract until smooth, divide into four bowls, and tint with pastel colors.

Warm milk to 100–110°F, mix with 1 teaspoon sugar, sprinkle yeast, and let sit 5 minutes until foamy.

Add eggs, vanilla, flour, sugar, and salt and mix until smooth.

Add softened butter gradually and mix until dough becomes sticky and elastic.

Cover and let dough rise 1–1½ hours until doubled.

Punch down, divide into two portions, shape into rectangles, wrap, and chill 30 minutes.

Roll each portion into a 12 x 16 rectangle, score into four sections, and spread colored filling leaving a ¼ inch border.

Roll into logs, slice lengthwise, twist and braid strands, and repeat with second dough.

Place in parchment lined loaf pans and let rise 1 hour.

Bake at 350°F for 30–40 minutes until golden and internal temperature reaches 185–190°F, covering with foil if needed.

Heat sugar and water until dissolved, brush syrup over hot loaves, and cool on a wire rack.