To make scrolls

1. Preheat oven to 200 °C (400 °F) and line a 25cm (10 inch) square baking dish with baking paper.
2. Place flour and icing sugar in a large mixing bowl and stir to combine.
3. Add cream and lemonade and mix well.
4. Turn the mixture out onto a well-floured board and knead with extra flour until smooth (mixture will remain a bit sticky).
5. Roll the dough out into a 25 x 32cm (10 x 13 inch) rectangle about 1 cm thick (dust board with flour to prevent sticking).
6. Brush the dough with the butter and then sprinkle with combined cinnamon and sugar.
7. Roll the dough up into a log starting from one of the shorter edges
8. Cut into 12 pieces and place (cut side up) into prepared baking dish so that the scrolls are just touching.
9. Bake for 25 to 30 minutes or until golden brown on top.

To make icing

1. Combine icing sugar, cinnamon, and hot water in a heatproof mug and mix thoroughly.
2. Mixture needs to be slightly runny so that you can drizzle it over the scrolls.
3. If too thick add more water 1 -2 drops at a time, if too runny add more icing sugar 1 tablespoon at a time.
4. Allow the scrolls to cool slightly and then drizzle with the icing and serve!