Cinnamon Snowflake Bread

Preheat oven to 400 F and line a large baking tray with parchment paper.

In a small bowl, mix together granulated sugar and ground cinnamon.

Divide the store-bought pizza dough into four equal pieces.

Roll out each piece of dough into a 10-inch circle.

Place the first dough circle on the prepared baking tray, brush a thin layer of beaten egg on its surface, leaving a 1/4-inch bare rim, and sprinkle a thin coating of the cinnamon-sugar mixture over the egg wash.

Repeat the layering process with the remaining dough circles, finishing with the fourth circle on top and brushing a small amount of beaten egg without adding cinnamon-sugar.

Place a 2 1/2- to 3-inch round cutter or juice glass in the center of the dough circle, pressing down enough to create a circular imprint.

Using a sharp knife, cut the dough into 16 equal strips, cutting from the outside edge towards the round imprint, ensuring not to cut into the center.

Pick up two adjacent dough strips and twist them away from each other twice so that the top side is facing up again. Pinch the paired ends together and shape into a star point. Repeat with the remaining strips of dough, creating eight star points in total.

Remove the round marker from the center of the dough and let the assembled dough rest for 45 minutes, allowing it to puff up.

Gently brush the dough with a thin layer of beaten egg, and bake in the preheated oven for 15-20 minutes, or until golden brown and the center reaches 190-200 F.

Remove from oven, transfer to a baking sheet, and cool for 15 minutes. Serve warm.