Preheat:

Preheat oven to 200°C fan-forced or 220°C conventional. Line a baking tray with baking paper.

Blend:

Empty contents of scone mix sachet into a large mixing bowl. Add sultanas and milk. Blend with a wooden spoon until a dough starts to form. Alternatively, use the dough hook attachment of an electric mixer for a softer, more uniform dough.

Assemble:

Turn dough onto a floured surface and knead with extra flour to prevent sticking. Roll dough into a 40 x 30 cm rectangle, about 1 cm thick. Brush dough with melted butter and sprinkle with combined caster sugar, cinnamon and mixed spice. Tightly roll dough from shorter edge into a log and cut into 12 equal slices. Place on the baking tray and brush with any remaining butter or a little milk.

Bake:

Bake for 12 – 15* minutes or until golden brown. Allow cinnamon scrolls to cool for 5 minutes on tray before transferring to a wire rack to cool completely. *Time may vary depending on oven.

Decorate:

Add icing sugar, vanilla and water to a small mixing bowl. Blend until smooth. Drizzle icing across cooled cinnamon scrolls.