Mix all ingredients and knead the dough until it's elastic, if you need to then add a little bit of water or flour to reach the correct consistency. Coat the dough ball with oil and cover with a damp cloth, let it rise and double in size (takes about an hour).
After that the dough has doubled, flour the work surface and roll out the dough as thin as you can shaping it into a rectangle. Brush with softened butter and sprinkle generously with sugar and cinnamon. Roll the dough into a pinwheel (from the longer side of the rectangle). Using a sharp knife cut it along its length into 2 equal halves. Slowly turn the 2 halves facing outwards so you can see the layers inside. Then place them crossing each other to create X shape. Pick up the 2 ends of the bottom and cross again. Pinch the ends together and repeat.
Place in your pan in a wreath shape. Cover with a damp cloth and let rise for 30 minutes. Sprinkle with sugar and cinnamon on top.
Bake wreath at 200c for 10 minutes and then lower to 180c and bake for another 30 or 40 minutes until golden. Let it cool then sprinkle with some powdered sugar. Cut a slice and enjoy with a cup of tea or coffee.