Preheat the oven to 190 degrees. Spray small muffin tins with nonstick spray.

In a small bowl, combine the filling ingredients with a fork until a crumbly mixture is formed.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Use clean hands (or a blender) to work the butter into the dry ingredients. Add the milk and the eggs and stir to combine.

Roll the dough out on a floured surface into a roughly shaped large rectangle (about 6mm thick). Sprinkle the filling evenly over the surface of the dough, leaving a 1.5cm border all the way around. Carefully roll up the rectangle (the dough will be soft). Refrigerate for 20 minutes or so. Use a sharp knife to cut 24 small rolls or 36 mini rolls. Carefully place the rolls in the prepared muffin tin.

Bake for 20 to 25 minutes. Serve hot or cold, with or without cream cheese icing