Pat risen dough down gently and turn onto a lightly floured surface.
Use a rolling pin to create a large rectangle, about 12 inches tall by 16 inches long/wide.
Use a pastry brush to cover the surface (except about .25 in around the edges) with a bit of melted butter.
Sprinkle the filling out over the dough, leaving about a .5 in border on all of the edges.
Roll the dough to form a 16 in long cylinder.
Moisten the top with a bit of water to seal.
On a parchment-lined baking tray, form the cylinder into a large ring.
Join the edges of the ring with a bit more water, or just use this as your first “slice.”
Using a sharp knife, in 1/2- to 1-inch measures, make slices down through the ring, leaving the lower 1/2-inch of the cylinder in tact. [See images below]. Make sure that you create an even number of sliced pieces.
Gently twist and stagger the connected slices to the left and right in a flower burst pattern. [You can use your knife to free any bits of the bottom that you need to maneuver to and fro.]
Cover shaped ring with plastic wrap and place in a dark, warm spot for 90 minutes until doubled once again.