For the cinnamon filling, melt the butter and mix in the sugar and cinnamon. Place in the fridge or freezer while you prepare the scone dough to firm up to a spreadable consistency.

For the scones, combine the dry mix and sugar in a mixing bowl and rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse everything together in a food processor.

Whisk together the milk and egg, and gently incorporate into the flour mixture to form a shaggy dough. Tip the dough out onto a lightly floured surface and gently knead to incorporate any remaining bits of dry flour.

Lightly flour your work surface and roll the scone dough into a 1cm thick rectangle, about 20 x 30cm, with the long edge facing you. Spread the cinnamon filling over the surface of the dough, leaving a 2cm gap along the top edge. Carefully roll up the scone into a tight coil from the long edge closest to you, brushing the top edge with a little milk to help it stick closed. Gently pinch the seam to seal everything up.

Place the cinnamon roll log in the freezer for 30 minutes to firm up – this makes it easier to slice. Meanwhile, preheat the oven to 200°C and line an oven tray with baking paper.

Cut the scone roll into 8-10 slices and place cut side up on the prepared baking tray. Bake for 15-20 minutes or until cooked through and lightly golden. Allow to cool.

For the glaze, mix the cream cheese with a spatula until smooth and softened. Sift in the icing sugar and mix in enough milk to reach your desired consistency. Drizzle generously over your scones and enjoy!