In a large bowl mix 2 cups All Purpose Baking Mix, baking powder, salt, water, 4 tablespoons butter, 4 tablespoons xylitol and 1 egg yolk until smooth. Cover lightly with plastic wrap and let rise one hour. Stretch dough out to a rectangle measuring 10×15 inches, long side facing towards you.

For filling: mix 4 tablespoons butter, 2 tablespoons xylitol and cinnamon. Brush mixture over dough, leaving a ½ border at the bottom. Sprinkle dough evenly with nuts and currants. Roll dough up lengthwise from the top, stretching it as you go along. Pinch dough tightly to seal roll and pat to even out shape if necessary. Cut dough roll in half, then halve each half, then cut each quarter into thirds (you will have 12 even slices). Arrange slices on a nonstick baking sheet, lightly cover with plastic wrap and let rise 45 minutes. Heat oven to 375°F.

Mix 1 egg yolk and coconut cream. Brush dough slices with mixture. Bake 30 to 35 minutes until lightly browned.

Brush remaining filling mixture across the tops. Serve warm or at room temperature.