In a mixing bowl, combine 2 cups of the flour, yeast, salt, sugar, and cinnamon. Heat milk to 120-130 degrees. Add milk and then oil to the flour mixture and stir well. Beat eggs together in a separate bowl; add to flour mixture and beat well. Beat at medium speed for 3 minutes. Stir in currents or raisins and enough flour to make a soft dough.
Cover, let rise for 1hour. Turnout on floured board and knead until smooth, elastic, and ever so slightly sticky.
Punch dough down. Let rest 10 minutes. Grease a baking sheet. Divide dough into 20 equal pieces and shape into balls. Place on baking sheet in five rows of four. Cover, let rise till double, about 30 minutes.
Preheat oven to 375 degrees F. While oven is heating, cut a shallow cross on the top of each bun. Brush tops with egg white. Reserve any remaining egg white for the frosting. Bake for 12 to 15 minutes until the buns are golden brown.
Remove to a cooling rack, wait about15 minutes, then use icing to create a cross on each bun.
FROSTING:Stir together 1 ½ cups powdered sugar, ¼ tsp vanilla, dash salt, and reservedegg white. Mix until smooth. If icing is too thick, add a drop or two of milk.The icing should dribble slowly from the edge of a spoon.
Mixing bread dough is much easier in a heavy duty mixer.