Whisk the sugar and yeast into the warm water and set aside for 10 minutes till frothy.

In a large bowl, add in all the remaining ingredients for the dough.

Pour in the frothed yeast mixture. Using a beater with dough hook, bring the dough together. It will be sticky.

Take some additional flour on the side. Add a tablespoon at a time and lightly knead the dough. I used an additional 2 tbsp into the dough. Just knead till smooth - it will still be sticky.

Cover and keep aside for an hour to double.

Grease an 8 inch pan well with butter (I used a smaller pan and hence it was all congested).

Take out the dough. Sprinkle some cocoa powder on the work surface and pat the dough into a rectangle. I just used my finger.

Spread the softened butter, sprinkle the cinnamon and sugar all over it. Roll the dough tightly and tap the sides.

Slice into equal 8-12 rolls. Arrange into the greased pan. Set aside to double. (refer notes)

Preheat oven to 180 degrees. Bake for 25 minutes. Cool the buns slightly.

For the drizzle, powder the sugar and corn flour. Add the milk and blitz again. Drizzle over the rolls and serve immediately.