Roses

Preheat the oven to 375°F (190°C). Lightly butter a baking sheet or line it with parchment paper.

Roll out the sweet bread dough on a lightly floured surface into a thin rectangle, approximately 1/8 inch thick.

Melt 4 oz (110 g) of the butter and brush it generously over the entire surface of the dough.

Sprinkle half of the confectioner's sugar evenly over the buttered dough, then add the vanilla and mix the sugar gently with a fork to distribute it.

Starting from one long edge, roll the dough tightly into a log, similar to a cinnamon roll, keeping it as compact as possible.

Cut the dough log into 1-inch wide pieces and arrange them cut-side up on the prepared baking sheet, spacing them about 2 inches apart.

Melt the remaining 2 oz (40 g) of butter and brush the tops of each rose piece lightly.

Sprinkle the remaining confectioner's sugar over the tops of the rose pieces.

Bake in the preheated oven for 18-20 minutes, until the roses are golden brown and the sugar is caramelized.

Remove from the oven and allow the roses to cool on the baking sheet for 2-3 minutes before serving warm.