Definitely ideal for hot candies, and it’s good to add some kick to baked goods. Personally I’m a huge fan of using Ceylon and cassia in the same application to round out the flavor. Cassia is cheaper, but it’s not like it’s the difference between true and fake wasabi.
Maybe it’s just that I spent a lot of time in Mexico growing up, but I think ceylon cinnamon is better for every purpose I can think of. I wouldn’t describe it as “floral” though.
My impression is that cassia cinnamon is usually used because it is cheaper.