A cross between two classics — a cinnamon bun and a scone — these crunchy rolls are quick and easy to make.

• Instructions found on packaging
• You will need:
  • ¾ cups cold unsalted butter or non-dairy alternative (1½ sticks / 170.5 g), cut into small cubes 
  • plus 2 tbsp more butter for greasing pan 
  • 1 ¼ cup cream or 1 cup buttermilk or milk alternative (we prefer cream!)
• 688 g
• Makes 12 rolls

Ingredients: Unbleached flour made of hard red spring wheat from Quebec (Niacin, reduced Iron, Thiamin, Riboflavin, Folate), sugar, baking powder (sodium bicarbonate, corn starch, monocalcium phosphate), sodium bicarbonate, salt. Cinnamon sugar: sugar, cinnamon

For a great cinnamon bun frosting glaze

• 1 cup confectioners' sugar, sifted 
• 1/2 teaspoon coarse salt 2 tablespoons milk or dairy alternative 
• 1 teaspoon pure vanilla extract or other flavourings 

Blend the milk and vanilla then add in the salt and sugar. Stir well to remove lumps. Add a few drops of milk if too thick or 1-2 tbsp icing sugar if too thin. Drizzle over semi warm buns and serve immediately.