2 cups (300g) self-raising flour
½ tsp bicarbonate of soda
1 tsp salt
50g cold butter, coarsely chopped
60g butter, extra, softened
¼ cup (55g) caster sugar
2 tsp ground cinnamon
Cooking oil spray
½ cup (80g) icing sugar
1 tbsp milk
Sift flour, bicarbonate of soda and salt into a bowl; rub in chopped butter with your fingertips. Add enough buttermilk to mix to a soft, sticky dough. Turn onto a floured work surface; knead lightly until smooth. Roll out into a 30cm x 40cm rectangle. Lightly grease and preheat a 4-hole (80ml) pie maker. Cut 12 x 5.5cm rounds from baking paper. Line holes with baking paper rounds. Spread dough with extra butter; sprinkle with combined sugar and cinnamon (leaving a 2cm border along the top long edge). Spray border with oil spray. Roll dough tightly from the long edge nearest you; pinch seam to seal. Using a serrated knife, trim the ends. Cut roll into 12 x 3cm thick, slices.
Place scrolls, cut-side down, into prepared holes; spray with oil. Close lid; cook for 8 mins until risen and golden. Transfer to a wire rack to cool. Repeat in batches with remaining scrolls; wipe holes clean with paper towel as needed and reline with baking paper rounds.
Icing: Whisk sifted icing sugar and milk in a small bowl until smooth and runny. Dip scrolls into icing, place on a baking-paper-covered wire rack. Stand until set before serving.
Hazelnuts scrolls: Swap butter, sugar and cinnamon with 220g hazelnut spread and 60g finely chopped hazelnuts. Continue as above. Drizzle with icing and sprinkle with finely chopped hazelnuts.