• Preheat oven to 210 C / 410 F / 190 Fan

Cinnamon Filling

• Melt butter in microwave, then allow to cool for at least 10 minutes
• In a small bowl, combine dark brown sugar and cinnamon

Dough

• Grease a 20cm x 20cm baking pan, then line with baking paper
• Place the self-raising flour in a large bowl, making a well in the centre
• Pour the cream into the well, followed by the lemonade
• Using a knife, mix the dough until it comes together
• Turn dough out onto a floured surface (you may need to sprinkle more flour as you roll) and gently knead.
• Using a floured rolling pin, roll dough out to a rectangle, measuring 40cm x 30cm (use an offset spatula or ruler to push edges back straight)
• While dough is still reasonably cool from the lemonade and cream, use a pastry brush to spread the butter onto the dough. Spread to all edges, leaving a small border (a couple of centimetres) along one of the longer sides
• Sprinkle the combined sugar and cinnamon over the butter, then press it into the butter
• From the long side that's covered with cinnamon filling, start rolling tightly to form a long log, finishing at the side with no filling on the border
• Using a large serrated knife, cut log into thirds, then each third into 3 again (giving you 9 rolls). Cut only towards you, rather than a sawing motion. The dough is soft and this will stop it from stretching
• Place the 9 rolls into the lined baking pan and bake for 18 mins
• While baking, make the Vanilla Bean Glaze

Vanilla Bean Glaze

• In a medium bowl, place the icing sugar, cream cheese, butter and vanilla
• Using a hand mixer, combine until smooth
• Slowly add the milk, while mixing, until it reaches your desired consistency
• Spread glaze over cinnamon rolls while they're still hot