In the bowl of your stand mixer with dough hook attached, combine flour, salt, yeast, sugar, egg, and milk and mix until a rough dough just comes together.
Add each tbsp of butter, one at a time. Waiting to add the next one until the previous is fully incorporated in the dough.
Mix dough on low until dough is smooth and elastic, about 10-20 minutes.
Remove dough from bowl, shape into a ball. Lightly grease your bowl and place dough in, cover, and allow to rise in a warm spot. Rise time should be about 60-120 min, but dough is ready when roughly doubled in size.
Prepare a baking sheet with parchement or silicone mat.
When dough is ready, remove from bowl and divide into 4 equal portions. You don't have to, but weighing the dough can help insure your layers are even.
Shape each piece of dough into a ball and then roll out into about a 10-12" circle. Place the first piece on your baking sheet.
Using a spoon or offset spatula, spread a good amount of your cranberry goat cheese over the dough, leaving about ⅓" border on the edges.
Roll out a second piece of dough into another 10-12" circle and cover the piece you just spread goat cheese over.
Cover the second piece of dough with goat cheese. Repeat process again with third piece of dough.
Roll out your remaining piece of dough and cover the third layer. Do not spread goat cheese over this layer.
Place a small round glass or cookie/biscuit cutter into the center of the dough, ut do not press down.
Using a sharp knife or bench cutter, make a cut from the center (the edge of your glass or biscuit cutter) to the outside. Repeat until you have 16 sections. To keep the sections evenly sized I find it easiest to cut 4 quarters, then cut each of those in half, and then cut each of those in half.
Take two sections that are next to each other and twist them out and away from each other twice, ending so that the top is facing up. Pinch the ends of the dough together creating a point/seam.
Repeat this twisting process for all the remaining sections.
Cover your star bread and let rise for another 30-45 minutes, until puffed up. Preheat your oven to 350°F during the end of the proofing time.
When your dough is ready to bake, right before placing in the oven, generously sprinkle with cinnamon sugar.
Place your baking sheet on the center rack of your oven and bake for 25-30 minutes. Bread will be golden brown when ready.
Remove from oven and transfer to a wire cooling rack. Allow bread to cool for at least 30 minutes before eating.
