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 8x20-inch rectangle. Cut it into ten 2x8-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.
nutrition information (per serving):
per chrysanthemum, Calories
15, Fat Calories
140, Saturated Fat
4, Monounsaturated Fat
52, Polyunsaturated Fat
Photo: Scott Phillips