Warm the milk & add yeast to it & let it rest for 5-8 minutes.

Take maida in a big bowl or plate, then add curd +1 pinch baking soda, finely chopped orange peels, salt, melted butter & granular sugar.

Now add the activated yeast mix to this & bring the mixture together into a dough ball.

Transfer the dough on a kitchen counter & knead it well for 12-15 minutes or until smooth.

Now transfer the dough into an oiled container, cover it with cling wrap & let it rest for 2-3 hours in a warm place or until double in size.

Once the dough proofs, punch down the excess air after 2-3 hours & bring the dough onto a clean kitchen counter.

Roll the dough into a rectangle shape keep the thickness around 1cm.

Now sprinkle the cinnamon sugar over the rolled out dough evenly and then carefully roll it into a log.

Now cut the log into equal pieces using a thread or a sharp knife & place the rolls in a baking tray lined with parchment paper.

Cover the rolls & again let them rest for another hour or till they double in size.

Now preheat the oven to 200°c, brush the rolls with some milk & bake them in a preheated oven over 200°c for 20-25 minutes or until you get a golden top.

Once baked remove the rolls from the tin & place them on wire rack, immediately spread the cream cheese frosting over them & serve.

For the cream cheese frosting take cream cheese & butter in a mixing bowl, beat it using an electric beater until light & fluffy, then slowly add icing sugar in 2 batches and lemon zest. Beat the frosting for another 2-5 minutes till everything is combined well & the frosting turns light & fluffy. Lastl6 fold in whipped cream & refrigerate the frosting for 2 hours before use.