Using a stand mixer with a bread hook combine water, sourdough starter, olive oil, honey, and salt.
Slowly add in flour 1 cup at a time beating until well incorporated and the dough begins to pull away from the bowl and form a ball. Keep mixing for an additional 5 minutes. You can also mix by hand in a large bowl and knead for 7 minutes.
Place dough in a greased bowl and cover with plastic wrap and let double in size. This can take 5-8 hours or longer depending on the temperature in your kitchen and how bubbly your starter is. Let it go till it doubles even if it takes longer than 8 hours.
Once doubled, place dough on a floured board and cut dough into 3 equal pieces.
Using a rolling pin, roll your first piece of dough into a large 15" X 6" rectangle.
Whisk together your egg and water to create an egg wash, and in a separate bowl mix together your cinnamon and coconut sugar.
Brush your egg wash on the dough using a pastry brush.
Sprinkle on cinnamon sugar and orange zest where you applied the egg wash.
Roll up your dough from the long angle and pinch the open ends together.
Using a pizza cutter or sharp knife, cut the dough down the center (gently) leaving an inch of dough connected at the top.
Gently braid your two strands one over top of the other until you get to the end.
Pinch together ends to form into a mini wreath.
Repeat with the remaining dough pieces. Put onto a greased or parchment-lined baking sheet, leaving a good amount of room in between to allow for rising. Cover loosely with plastic wrap and allow to rise for 1 hour.
Preheat oven to 425°F. Gently coat with an egg wash and bake for 20 minutes. Allow to cool for ten minutes before serving.