Lightly flour the work surface and place the dough ball on it. Using your palms, gently flatten it into a rectangle. Using a rolling pin, roll it as thin as you can into a rectangle without making it translucent or without tearing it. I rolled mine into 6 by 12 inched one.
Combine sugar and cinnamon in a bowl.
Brush the softened butter all over the surface of the rectangle, leaving about 1/4 inch space around the edges. Sprinkle the sugar-cinnamon mixture uniformly over the spread butter.
Gently roll the dough rectangle into a tight log, starting from one of the longer edges.
Cut the roll lengthwise into two equal parts using a sharp knife. Make sure you get two equal parts.
Slowly turn the two halves facing outwards, so that layers show up. Make sure the layers are facing upwards towards you.
Place them crossing each other to form an "X" shape, with the open layers facing up. Pinch the ends together at the upper side and continue to cross them to form a rope.
Then start rolling the two ropes together to get a single rope as shown in the picture.
Grease a 6 inch springform cake pan and remove the bottom. Gently slide the spring form pan bottom under about half of the dough rope. If you have a thinner end, start from that side of the rope. Keeping that point as the center of the wreath, slowly form a coil. The open layers of the log should be still facing up.
When you reach the end of the rope, tightly tuck it in the other end under the wreath.
Now attach the side frame of the spring form pan to the bottom side
Cover and let it rise in a warm place until the braided wreath fills about 3/4th of the pan. I lined the pan with parchment paper for easy cleanup.
The second rise may take up around 30 minutes or so.
You can sprinkle granulated sugar on top before baking.
Place the wreath in a preheated oven at 200 deg C and bake for 10 minutes. Then lower the temperature to 180 deg C and bake for another 30 - 40 minutes or until brown and done.
Cool the bread on a wire rack. Slice and serve warm.