Preparation

• In a small bowl, combine the cinnamon and sugar. Transfer to a large plate. Line a heavy baking sheet (or an insulated sheet or two sheets sandwiched together) with parchment or butter it. Roll the dough into an 8×20-inch rectangle. Cut it into ten 2×8-inch strips. Make sure the melted butter is quite warm. Dip each strip of dough into the butter, covering both sides, and then dredge it in the cinnamon-sugar on both sides, coating the strips evenly. Using a bencher or a knife, cut a deep fringe the entire length of each strip, spacing the cuts about 1/4 inch apart. Roll the strips up to form the chrysanthemums, pinching the bottoms to seal them.
  
• Hold the chrysanthemums upright, and arrange the petals so they’re spread attractively. Place them on the baking sheet, “stem” end down.
  
• Position an oven rack on the top spot and heat the oven to 400°F. Cover and proof the shaped dough until the chrysanthemums are large, puffy, and remain indented when lightly pressed with your fingertip, about 1/2 hour. Bake until brown, about 15 minutes, rotating the pan halfway through baking. Let cool on a rack.