Filling 
1. Mix the sugar and cinnamon together. Set aside until needed. 

Syrup
1. Bring the sugar, water, and vanilla to a boil and remove from heat and set aside.

Dough
1. Heat milk in a microwaveable bowl for 30-45 seconds, or until warm.

2. Pour into the bowl of a stand mixer fitted with the paddle attachment. Add the melted butter, a third of the flour (about 150 g), sugar, egg, yeast, and salt. Beat on low for 3 minutes, scraping down the sides from time to time. 

3. Add the rest of the flour.  Beat on low until combined.  If flour is very sticky, add flour by the tablespoon until dough pulls away from the sides of the bowl. 

4. Switch the paddle to a dough hook. Knead for 5 minutes, or knead by hand for 8 minutes. Form into a ball and place in a lightly greased bowl.

5. Cover the bowl with plastic wrap and then with a kitchen towel.  Let the dough rise in a warm place for 2 hours, until doubled in volume.

6. Prepare a muffin tin by greasing them with butter or oil. 

7. Split dough into two. Roll out one half of the split dough on a lightly floured surface. Roll into a rectangle about 3mm in thickness.

8. Spread half of the filling butter over the dough, leaving a 1 cm border. Sprinkle with half of the cinnamon-sugar mixture.  Starting with one of the long edges, gently roll into a log.

9. With a knife, split the log down the middle (opening up the “belly”) creating two long “exposed” strips. Divide each strip into four, and then split each fourth down the middle again to create thinner “exposed” strips. 

10. Twist each strip and curl into a rose. (Refer to pictures above). Place into lightly greased muffin tins. Repeat with the rest of the dough.

11. Cover and let rise again for 45 minutes. 

12. Preheat oven to 375 degrees F or 190 degrees C. Bake for 15 minutes or until golden. 

13. Once the roses are out of the oven, place on a rack. Cool slightly.  While still warm, dunk each rose in the syrup.  Let each piece absorb the syrup for a good minute or two. Place on a rack and cool before eating.