Blend together the Chebe mix, millet flour, yeast and sugar.
Place the dough ball in a bowl and cover it with plastic wrap. Set aside to rest for one hour. (Try to put it in a warmer part of the kitchen - near the oven if it is being used.)
Knead the dough to remove the gases.
Brush the melted butter over the surface being careful not to cover the edges (1/2”) of the rectangle.
Spread the brown sugar mixture evenly over the butter.
From the broad end, gently and loosely roll the edge of the rectangle toward you until it is a log. Do not roll it tightly.
Seal the edge of the dough by rubbing a little warm water on it. Cut the log into 12 equal pieces.
Grease a round 8” or 9” baking dish. Loosely place the pieces of log in the pan so that they are lightly touching each other.
Place in oven for about 25 minutes. Keep an eye on them during the last five.
Remove from the oven when done. Let cool about 10 minutes, and then drizzle the icing over the top. Enjoy thoroughly. (Will keep overnight in an air-tight container at room temperature.)