Scrolls can be frozen un-iced although best eaten on the day.
Scatter over ½ cup raisins, currants or sultas with the cinmon sugar if wished before rolling.
Replace the icing with cream cheese icing if wish. To make beat together ¾ cup icing sugar, 15g butter(softened), 2 Tbsp cream cheese (traditiol, softened) and 1 Tbsp orange juice or milk until light and fluffy. Spread over the top of the cinmon scrolls.