Add all the bun ingredients (apart from the water) to a stand mixer. Give it a quick whisk and put it on a slow speed, then gradually add the water. When the dough comes together, knead it on medium speed for about 8-10 mins. Add clingfilm to the top of the bowl and leave to prove for 1 hour.
After the dough has doubled in size, transfer it to a well-floured surface and roll it out into a big rectangle, about 36×20-cm (the same size as a kitchen towel).
Spread the butter on top of the rolled-out dough, followed by as much jam as you dare, and finish by adding the white sugar. Then cut the dough into 6 equal lines. Roll each one up and pop into a baking tin. Let the rolls rise for another hour.
Preheat oven to 180°c degrees. While the oven is heating you can make the icing. Add icing sugar, water and food coloring to a bowl and mix well, and set aside.
Bake the rolls for 20-25 minutes but keep an eye on them. If they start getting brown too fast, you can add foil on top.
Once cooked, let them cool for 10 minutes, then add the frosting and enjoy while they're still warm.
