Cinnamon Star Bread

I saw this recipe from King Arthur Flour and had to do it!! It looks amazing! I had my doubts that I could make one that looked as delicious as theirs but I had to try! Now I didn't do it exactly they way they suggested; I made some changes. I actually think it looks pretty good! So here's what I did do.

2 cup flour

½ cup instant potato flakes

¾ cup warm milk

¼ cup butter, room temperature

1 tsp vanilla

2 tsp yeast 

2 tbsp sugar

1 tsp salt

1 egg

½ cup sugar

1 tbsp cinnamon

1. Mix together the flour, potato flakes, milk, butter, vanilla, yeast, sugar, and salt.
2. Knead until a soft, smooth dough forms.
3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes, until it's nearly doubled in bulk.
4. Divide the dough into four equal pieces.
5. Mix together the cinnamon and sugar.
6. Beat the egg.
7. Shape each piece into a ball, cover the balls, and allow them to rest for 15 minutes.
8. On a lightly greased or floured work surface, roll one piece of dough into a 10" circle. (My circles were only 8".)
9. Place the circle on a piece of parchment, brush a thin coat of beaten egg on the surface, then evenly sprinkle with ⅓ of the cinnamon-sugar, leaving ¼" of bare dough around the edge. (I used way less cinnamon-sugar.)
10. Roll out a second circle the same size as the first, and place it on top of the filling-covered circle.
11. Repeat the layering process — egg, cinnamon sugar, dough circle — leaving the top circle bare.
12. Place a 2½" to 3" round cutter (I used a lid) in the center of the dough circle as a guide.
13. With a sharp knife, cut the circle into 16 equal strips, from the cutter to the edge, through all the layers. (I started by doing quarters and then bisecting each section until I had 16 pieces.)
14. Using two hands, pick up two adjacent strips and twist them away from each other twice so that the top side is facing up again.
15. Repeat with the remaining strips of dough so that you end up with eight pairs of strips.
16. Pinch the pairs of strips together to create a star-like shape with eight points.
17. Remove the cutter/lid.
18. Transfer the star on the parchment to a baking sheet.
19. Cover the star and let it rise until it becomes noticeably puffy, about 45 minutes.
20. While the star is rising, preheat the oven to 400°F.
21. Brush the star with a thin coat of the beaten egg.
22. Bake it for 12 to 15 minutes, until it's nicely golden with dark brown cinnamon streaks.
23. Remove the loaf from the oven and allow it to cool for about 10 minutes before serving.
24. Dust with confectioners' sugar and serve warm or at room temperature.
25. Store any leftover bread, well wrapped in plastic, at room temperature for several days.