Russian Rose Bread (Cinnamon Wreath)

With a small piece of softened butter, grease a 10 inch springform pan.
In a bowl of a stand mixer, combine flour with yeast, sugar, salt, oil, vinegar and warm water. Knead on medium speed until the dough is elastic. If the dough seems too dry, add a splash of water.
When you're done kneading, coat the dough ball with oil and cover with a clean towel, let it rise and double in size (takes about an hour).
Lightly 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 from the bottom and cross again. Pinch the ends together and repeat.
Place in your pan in a wreath shape. Cover with a clean towel and allow to rise for 30 minutes. Sprinkle with sugar and cinnamon on top.
As your dough is rising, preheat the oven to 400°F/200°C.
Bake wreath at 400°F/200°C for 10 minutes and then lower to 350°F/180°C, and bake for another 30 or 40 minutes until the top is golden brown.
Remove from the oven, and allow it to cool completely and sprinkle with some powdered sugar before serving.