In a large mixing bowl, combine 1-3/4 cups of the flour and the yeast. Heat and stir water, 1/2 cup sugar, the 1/2 cup butter, and salt until warm (120 degree F to 130 degree F) and butter almost melts. Add to flour mixture. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high for 3 minutes. Using a spoon, stir in as much of remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a greased bowl, turning once. Cover; let rise in warm place until doubled (about 1 hour).
Meanwhile, grease a 10-inch tube pan. In a shallow dish, combine 1/2 cup sugar and the cinnamon.
Punch dough down. Turn out onto a floured surface. Divide into 4 pieces; divide each piece into 6 pieces for a total of 24. Shape each into a ball, pulling edges under to make a smooth top. Dip each piece into 1/4 cup melted butter; roll in the cinnamon sugar. Arrange in the tube pan. Cover; let rise in a warm place until nearly doubled (35 to 40 minutes).
Bake in a 350 degree F oven about 35 minutes or until golden brown. Immediately invert onto a plate. Serve warm. Serves 12.