Adapted from Donna Hay, Issue 34
Serves 8

1/2 cup (110g) white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 3/4 cups (260g) plain (all-purpose) flour, sifted
1 3/4 teaspoons baking powder
1/2 cup (70g) pitted and chopped dates
1/2 cup (125ml) heavy cream
1/2 cup (125ml) milk
3 Tablespoons butter

Note: I made these without the dates. I think they would also taste good with dried cranberries or raisins.

Preheat oven to 180°C (355°F). Combine the sugar, cinnamon and nutmeg and set aside. Place the flour, baking powder and dates in a bowl and stir to combine. Make a well in the center, gradually add the cream and milk, stirring, until a soft dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic. Roll out to a 12 x 14 inch rectangle. Brush with butter and sprinkle with the sugar mixture, reserving 1 tablespoon. Roll the dough (short end to short end) and slice into 8 pieces. Place the dough rolls into individual muffin tins sprayed with non-stick spray. Brush the top of rolls with butter and sprinkle with reserved sugar. Bake for 25 minutes or until cooked and lightly golden.