Eggless Cinnamon Rolls

Ingredients:
For the dough:

Out from the oven

All Purpose Flour - 3 cups
Butter - 2 TBSP, room temperature
Milk - 1 cup
Active Dry Yeast - 1 pack
Sugar - 1/3 cup plus 1 TBSP

For the filling:
Brown Sugar - 1/4 cup
Sugar - 1/2 cup
Cinnamon Powder - 4 TBSP

Smeared with frosting

Melted Butter - 2 TBSP

For the frosting:
Cream Cheese - 4 oz
Butter - 2 TBSP, room temperature
Powdered Sugar - 1 cup
Vanilla Extract - 1 tsp
Warm Milk - 2 to 3 TBSP

Method:

1. Heat milk to lukewarm and add yeast and 1TBSP of sugar.  Mix well.  Keep it aside for 10 minutes or until frothy.
2. In a large mixing bowl, add the flour,  1/3 cup sugar and mix well.
3. To the yeast mixture, add the butter and mix well.
4. Now add the wet mix to the flour mix and form a dough.  Knead the dough on a lightly floured surface for 5 to 10 minutes.  Use more flour as needed.  Place the dough in a greased bowl, cover and let it rise for an hour or until doubled in size.
5. Pre-heat the oven to 350 degree F.
6. Butter a glass or non-stick baking tray and keep it aside.
7. Mix brown sugar, sugar and cinnamon powder.
8. When the dough is doubled in size, punch it in the middle.
9. Roll out on a floured surface into a 15x9 inch rectangle.  
10. Spread melted butter all over the dough.
11. Sprinkle the cinnamon sugar mixture over the dough.
12. Roll the dough lengthwise and pinch the edges to seal.
13. Cut into 12 to 15 slices.
14. Place the cinnamon roll slices in the pan and let it rise until dough is doubled, about 30 minutes.
15. Bake the doubled cinnamon rolls in the preheated oven for 30 minutes or until golden brown.
16. Meanwhile, make the frosting.
17. Add all the ingredients for the frosting in a bowl and beat until creamy with a hand mixture or a whisk.
18. Once the cinnamon rolls are out from the oven spread the frosting over the hot rolls.
19. Let it cool down for 5 minutes and serve.
20. Enjoy!!!