Roses are as you can tell, one of my preferred flowers, and already play a major role in most of the Nature Therapy products. When I saw an Instagram video of whole roses being folded into a cinnamon roll style bread, my head started plotting!Delicate rose petals, sweet sugar and heady scents of cardamom and vanilla are an uplifting medley to the morning table – roses and cardamom as a flavour match beautifully well.A few notes on following this recipe – this dough for the cinnamon roll is one of the best ones I’ve eaten so far – yes, I’m not very humble. But the first part of the dough mixing is a little tricky, and each time I make this (I’m perhaps on #148-th time), I tend to find myself doubting the recipe, just to recall, oh yes, this happens each time! This is a very wet and sticky dough – and very hard to manoeuvre, especially by hand. This is one of those moments that I wish for a kitchen aid kneader, which would be a breeze with this dough. But fret not, I write knead this dough for 10 minutes and honest-to-god, if you are doing this by hand, skip it to just bare minimum mixing with a fork and all the muscle power you have in your arms – and then place the dough into a new bowl and have faith that in 8 hours, you are going to have a beautifully malleable dough! The portion of rose petal is conservative from my side, as I do live in a house of rose-wary people (blasphemy, I know!), but this amount gives a reasonable amount of rose flavour and whiffs for the general. You could also go in and add ½ a teaspoon of cinnamon, but for me, cinnamon and roses at times tend to clash and I wanted the flavour to be as subtle as possible. Give this one a shot for a special occasion! Give this one a shot for a special occasion!  tags- baking | bread | breakfast | brunch | cardamom | dessert | eggless | rolls | rose | sugar | sweet buns | yeast prep time 12 Hours Cook time 25 Minutes servings 8 Ingredients 1 ½ cups flour ¼ tsp baking soda ¼ tsp baking powder ¼ tsp salt 1 cup warm milk 2 tsp instant dry yeast ¼ cup castor sugar ¼ cup melted butter To Spread: 1/3 cup melted butter Filling: ¼ cup melted butter 1 whole cardamom 1/3 cup castor sugar pinch of vanilla pod 1/3 cup fresh rose petals, washed and dry Glaze: 1/3 cup icing sugar 1-2 tsp milk Instructions Filling: Hand tear the fresh rose petals into the bowl of sugar Open a cardamom pod and pound the seeds to make a powder Add to the sugar mix Deseed a 1 cm length of vanilla pod and add to the sugar mix Cover and set aside Rolls: Bloom the yeast in warm milk and sugar. Set aside for 5-10 minutes until bubbly In the meantime, whisk together all the dry ingredients Add the milk mixture and melted butter and stir to combine with a fork – this will be very sticky dough Transfer the dough onto a floured surface area and knead for about 10 minutes – this may prove difficult if doing by hand Place into a new bowl and cover and let rise overnight in a dry warm place (or at least 8 hours) Then punch the dough down to remove the air and knead again for a few minutes Then roll out on a flour platform in a large square Spread 5 tbsp melted butter Spread the rose sugar mix generously across Gently, but firmly, roll from one end to the other, fastening at the bottom With a sharp knife, slice into desired thickness (recommend about 1.5 inches) and place in a greased tin Cover the tin and let rise for another 45-60 minutes Bake in a preheated oven of 180C for 20 minutes Note: to reheat the buns, place in the oven at 180C for 7-9 minutes note: To reheat the buns, place in the oven at 180C for 7-9 minutes