Combine all the dry ingredients and then add the cream. Stir to combine but don't over stir.

Tip out dough onto a silicon mat or baking paper (but a mat is best) and kneed gently until combined. If it's still a little dry and crumbly double check you have scraped ALL the cream from the tub. You'll need all of it.

Roll out the dough into a rough rectangle. Don't worry too much about making it perfect. I can't get a perfect rectangle for the life of me.

Spread the melted butter on the rolled out dough using a pastry brush.

Combine the brown sugar and cinnamon in a bowl then sprikle over the dough.

Roll the dough lengthways into a roll. Trim the edges and then slice into 3cm pieces.

Place them in a cake tin that fits into your air fryer. If you don't have an air fryer, preheat your oven to 180 degrees Celsius and place your scrolls on a baking tray lined with baking paper. Brush the tops with the rest of the melted butter.

Cook in the air fryer for 15 minutes on 160 or in the oven for 20 - 25 minutes on 180.

Combine the icing sugar with a tablespoon of milk. Add slightly more if you want your icing a little thinner.

Store in an airtight container.