Now add melted butter and curdled milk. Knead to a soft dough. Keep adding more milk if required to get right smooth dough.

Leave the dough for 10 minutes for fermentation.

Now spread the cinnamon paste very generously on the rolled dough.

Now we will use book fold technique to fold the rolled dough.

Now take one part, make 2 semi cuts vertically dividing it in 3 parts. Now braid it normally like you do for your hair and tuck at the back to get round shape.

Now preheat the heavy bottom wok. Fill it with salt. Keep an half inch stand in it.

Place a butter greased steel plate on it. Cover with lid and let it get preheated for 10 minutes at low flame.

After 10 minutes, uncover and put the cinnamon rolls on the plate. Cover with lid and cook for 30 minutes at medium flame.