Preheat oven to 350°F. Invert a large baking sheet; line with silicone mat. 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 12-inches in diameter. Place on silicone lined baking sheet. Center 10-inch cake pan on dough and press down slightly to form a 10-inch circle on the dough. (See Tips 3 and 4)
Spread ⅓ of the cinnamon filling inside the circle. Repeat with two more balls of dough and remaining cinnamon filling.
Roll final ball of dough into a 12-inch circle and place on top of third lemon curd layer.
Place a small cup in center of dough. Starting about 1-inch from the edge of the cup, 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 two of the adjacent pieces, and twist them twice away from each other. Press to seal the edges. Repeat with the remaining 14 wedges.
Remove the cup from the center. Brush with egg wash.
Bake in a preheated 350°F oven for 20 to 25 minutes or until golden brown. (See Tip 5)
Remove bread from oven; transfer to wire rack. Drizzle glaze over warm cinnamon snowflake star bread. Serve warm if possible.
Yield: 12 servings.