For the Dough:
1 egg, slightly beaten
¼ cup water (the egg plus the water should weigh 4 ounces, 114 grams)
½ teaspoon salt
2 Tablespoons (1 ounce, 29 grams) unsalted butter, room temperature
1 cup (8 ounces, 227 grams) sour cream
3½ Tablespoons (1.75 ounces, 50 grams) granulated sugar
3½ (17.5 ounces, 496 grams) all purpose flour
2½ teaspoons (.37 ounces, 11 grams) bread machine yeast

For the Filling:
½ cup (3.5 ounces, 99 grams) granulated sugar
2 teaspoons ground cinnamon
5 Tablespoons (2.5 ounces, 71 grams) unsalted butter, melted

For the Icing:
4-ounces (114 grams) cream cheese, room temperature
¼ cup (2 ounces, 58 grams) unsalted butter, room temperature
2½ cups (10 ounces,  confectioners sugar
1 teaspoon vanilla extract

Add the dough ingredients to the bread machine in the order listed. Select the dough cycle, and start the machine. Check the dough after five minutes of mixing, and add 1 to 2 more Tablespoons of water or flour if the dough is too dry or wet.

Mix ½ cup granulated sugar, 2 teaspoons cinnamon and 5 Tablespoons melted butter until combined. Set aside.

Line a large baking sheet with parchment paper. Set aside.

When the dough cycle is finished, remove the dough and form into 4 balls, roughly 8 ounces each.

On a lightly floured surface, roll one of the balls into a circle roughly ?-inch thick.  Place on parchment lined baking sheet.  Center an 8-inch cake pan on dough, and press down to begin cutting.  With a small paring knife, cut around the cake pan to remove excess dough.  Spread cinnamon/sugar filling with small knife.

Repeat with two more balls of dough.  Roll final ball of dough into a circle roughly ?-inch thick and place on top of third cinnamon/sugar layer.

Place a small cup or cookie cutter in center of dough.  Starting at the edge of the cup of cookie cutter, cut 4 equal slits in the dough.  Then cut each of the wedges in half, resulting in 8 cuts.  Starting about 1-inch from the cup or cookie cutter, cut each of the 8 wedges in half, resulting in 16 cuts.

Being very careful, pick up one of two pieces, twist twice toward other piece.  Pick up second piece, and twist twice towards first piece.  Repeat with the remaining 14 wedges.  Remove the cup of cookie cutter from the center.  Cover with kitchen towel or plastic wrap and let rise until double in bulk, about 30 minutes to an hour.

Preheat oven to 350° F.  Brush surface of bread with egg wash; bake for 20 minutes until golden brown.

While bread is baking, make cream cheese icing by beating the cream cheese and butter on high speed until light and fluffy.  Add vanilla extract, and beat until well combined.  Add confectioners' sugar; beat on low until ingredients are well combined.  Increase speed to high and beat until light and fluffy.

Remove bread from oven; transfer to wire rack. Pipe or spread cream cheese icing on bread.  Yield:  1 Cinnamon Snowflake Bread.