Whosaynas Danish Cinnabon Rolls topped with Coffee Creame

Make rolls: mix ingredients then bind with milk to soft dough and let it rise

Punch back and knead well, make fifteen or pingpong balls and roll each into roti

Spread butter on each roti except one roti, then sprinkle cornflour, pile them up in stack, place the plain roti on top

Roll it into big roti and fold in envelope, cover with cling film and freeze for an hour

Make spread: mix butter and cinnamon powder with castor sugar, i dont mix currants and walnuts to butter, its easy to spread

Remove pastry from freezer roll into a rectangular roti

Apply the spread on roll sprinkle walnuts and currants then fold tightly into swissroll

Cut into one or more inch piece and press slightly with hand and keep on greased tray

When all done, glaze with beaten egg then let it rise fully

Bake in oven on 200C till browned up can take 15-20 mins

Make cream for topping: mix all cream ingredients well and pour on cooled down cinnabon rolls