Flower Garden Cinnamon Roll

Place all but ingredients into the pan of the bread machine in the order recommended by the manufacturer.
Set on Dough cycle, let it complete the kneading and first rise.
Adjust the time by the type of the bread machine.
Take out the dough from the pan, punch it down to remove the trapped air, make it into a cylinder shape, then divide it into 3 pieces.
Separate a small ball from each dough that becomes the center of the flower (should be 1/4 size of the big ball) and a large ball which becomes the petals.
Total of 3 big balls and 3 small balls=6 balls.
Roll each dough into a ball again, cover it with damp cloth and let it rest for 10 minutes.
Roll out the big ball into rectangle, brush on the melted butter and sprinkle the cinnamon sugar on top.
Roll up the dough starting with the end closer to you.
Close the seam tightly.
With a dough scraper, make slits into the dough with 1cm spaces in between.
Wrap the big dough with the slits around the reshaped small ball (center part) evenly at the center.
Open the cross section to look like a petal and close the edge.
Leave some space in between the center part and the petals allowing the dough to bulge out.
Let it rest again an oven heated somewhere between 38~40C, for about 40 minutes.
Apply beaten egg onto the dough with a brush.
Bake it for 12 minutes in an oven preheated to 180C.
When the baking is done, cool it down on wire racks.
You can pour some icing on top if you would like (powdered sugar 5 :water 1).