In a bowl, mix flour, cinnamon, and salt. Set aside.
In a small pitcher or cup, combine water, orange blossom water, and vinegar. Set aside.
In bowl of an electric mixer, beat butter with sugar on medium speed using paddle attachment until creamy.
Gradually beat in flour mixture on low speed until combined. Add the egg and knead until combined.
Gradually add water mixture to the dough, kneading constantly until soft and pliable.
Using rolling pin, roll out dough on a lightly floured surface into a very thin sheet. Alternatively, you can use a pasta machine.
Using a knife or fluted pastry wheel, cut dough into 3 x 30cm (1¼in x 12in) strips. Make rings by wrapping strips, one at a time, around your fore- and middle finger. Pinch the strip ends to seal.
Heat oil to 160˚C (325˚F) in a deep fat fryer. Fry rings, turning to color evenly, for 4 minutes or until golden.
While still hot, dip rings in warm honey. Let excess honey drip off. Arrange on a serving plate.
