• Grind ½ cup brown sugar thoroughly
• Pour in a bowl and mix in cinnamon powder. Set aside.

Frosting

• In a bowl, pour half the sugar. Mix in cream cheese, butter, and vanilla essence. Mix well.
• Add the remaining sugar and mix well.
• Pour in the milk while whisking the mixture. Refrigerate until needed.

Dough

• In a bowl, take some lukewarm water and add yeast and sugar to it. Mix well. Cover and allow to rest for 10 minutes.
• In another bowl, mix well the egg, sugar, milk, butter, and salt. Add the yeast mixture to this and mix well.
• Gradually add all-purpose flour and knead to form a smooth dough.
• Grease it with a bit of cooking oil, cover it, and allow it to rest at a warm place for 1 hour until it doubles up.
• After an hour, knead the dough again and roll it out in a rectangular shape. Glaze the dough with butter and spread the cinnamon-butter mixture.
• Rub it throughout the dough sheet and spread it until the cinnamon mixture forms a uniform layer. Roll the dough tightly starting from the longer end. Pinch well at the ends to prevent opening up. Cut the roll into 1.5-inch thick slices.
• Line a baking tray with greased butter paper and set all the cut Cinnamon rolls onto the sheet. Keep them somewhere for 30 minutes to double them up in size.

Baking in Oven

• Preheat the oven. Bake the rolls at 180 degrees Celsius for 12 to 15 minutes.

Baking without Oven

• In a large cooking pot, pour in a generous amount of salt and place a steam rack in it. The steam rack should be at least 2 inches high. Preheat on high flame for 15 minutes.
• Place the baking tray. Cover and bake on a medium flame for 12 to 14 minutes.

Presentation

• Allow the cinnamon rolls to cool.
• Spread the cream cheese frosting over the cinnamon rolls. Decorate with chocolate syrup and serve.