In a saucepan add in the milk and butter let it melt, to this add in the sugar and mix well. In another mixing bowl take the all-purpose flour And Salt and set aside.
Allow the butter to cool down a bit, when its lukewarm add in the active instant yeast
Now add in the wet ingredients to the flour and keep kneading the dough. Knead well for a minimum of 8 – 10 mins. The dough should be very soft. Cover it with cling wrap and keep in a dark place for proofing for 1 to 2 hours.
After 2 hours the dough would have doubled in the size. Punch in the excess air and knead the dough once again. Spread the dough with the rolling pin to a rectangle shaped.
Now spread the dough with melted butter and then mix the cinnamon powder and sugar. Spread this filling on top of the melted butter applied dough.
Roll the rectangle-shaped dough to form a log and then cut it into equal-sized pieces. Arrange the pieces in a baking tray leaving space for them to expand.
Cover it again with a cling wrap and let it rest for another 30 mins. The dough would have proofed up a bit now. Brush the top with melted butter.
Preheat the oven at 180 Deg C for 10 mins and then bake it at 180 Deg for 30 mins or until the rolls brown. After the baking brush, the top with melted butter once again. For the icing mix, the icing sugar and milk and mix till the sugar are completely melted.
Allow the rolls to cool completely and then top it with the icing sugar and then serve.
The baking time may vary from oven to oven and hence keep a check after 20 mins.
Keep good for 3 days. Store in refrigerator.
Decorate the rolls as per your preference.