Using a large bowl, mix 1 1/2 cups flour with the yeast and cinnamon.
In a saucepan until warm the milk, vegetable oil, sugar and salt, stir constantly. Remove the mixture from heat and beat on high speed with an electric mixer for 3 minutes. Pour all of the mixture into the flour mix along with the eggs. Still using an electric mixer, beat on low for 1 minute, scrape the sides of the bowl. Turn the mixer on high and beat for an additional 4 minutes. Stir in the currant and the remaining flour.
Turn the dough out onto a floured surface. Knead until you make a moderately soft dough that is smooth and elastic. Shape the dough into a ball. Lightly oil a bowl, place in dough and turn once to coat the surface of the ball. Set aside and allow the dough to rise. Doubling in size will take 1 1/2 hours.
Punch down and turn out onto a lightly floured surface. Cover with a dish cloth and allow the dough to rest for 10 minutes. Divide your dough into 18 pieces, use your hands to form small, uniformed balls. Place 1 1/2 inches apart on a grease baking sheet. Cover again with the dish cloth and allow to rise. Doubling in size will take 30-45 minutes.
Cut a cross into the top of each ball with a sharp knife. Brush the tops with some slightly beaten egg white. Do not discard the left over egg white.
Bake at 375°F until golden in color, 12-15 minutes. While allowing the buns to cool slightly, mix the powdered sugar, vanilla, dash of salt and the reserved egg white. If needed add more milk to get the paste to a piping consistency. Use a pastry decorator to pipe crosses out onto the tops of the buns.
