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Cinnamon Chrysanthemums

Scott Phillips

Yield: Yields ten rolls.

These cinnamon-sugar-dredged rolls are both stunning and sweet.


Nutritional Information

  • Nutritional Sample Size per chrysanthemum
  • Calories (kcal) : 360
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 80
  • Sodium (mg): 220
  • Carbohydrates (g): 52
  • Fiber (g): 1
  • Protein (g): 4


  • 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.


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Reviews (1 review)

  • PaulaH | 02/05/2009

    I've made these 3 yrs. now for christmas morning especially, and thru out the year on rainy days. My family loves them with their hot cocoa or coffee. Seems difficult at first but after a few times its a breeze. Try them.

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