1) Make rolls: mix ingredients then bind with milk to soft dough and let it rise 2) Punch back and knead well, make fifteen balls and roll each into roti 3) Spread butter on each roti except one roti, then sprinkle cornflour, pile them up in stack, place the plain roti on top 4) Roll it into big roti and fold in envelope, cover with cling film and freeze for an hour 5) Make spread: mix butter and cinnamon powder with castor sugar, i dont mix currants and walnuts to butter, its easy to spread 6) Remove pastry from freezer roll into a rectangular roti 7) Apply the spread on roll sprinkle walnuts and currants then fold tightly into swissroll 8} Cut into one inch piece and press slightly with hand and keep on greased tray 9) When all done, glaze with beaten egg then let it rise fully 10) Bake in oven on 200°C till browned up can take 15-20 mins 11) Make cream for topping: mix all cream ingredients well and pour on cooled down cinnabon rolls
