• 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.

Filling

• 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.

Cooking

• 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.

Icing

• 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.