For the patisserie cream: Heat the milk but do not bring to a boil. Beat the yolks with the sugar, vanilla and corn flour; gradually add the warm milk, stirring. In a saucepan, pour the mixture and cook over low heat, until the cream thickens. Once it starts to boil, remove the cream from the fire, add the butter and stir. Pour the cream into a shallow baking pan, cover the surface with food membrane (touching the cream) and place the cream into the fridge to cool down.
Continue with the almond cream: Mix the almond fillet, powdered sugar, egg whites, lemon zest, vanilla, rosewater and butter. Place the mixture in the fridge for approx. 1 hr. Once the two creams are cold, mix them in a large bowl. Prepare the rolls and bake in a preheated oven at 200°C for 30 min. Once they are baked, take them out of the oven and leave them to cool down. Sprinkle with powdered sugar and cinnamon, and serve.

For the rolls:
Place the sheets on the kitchen worktop. Spread 1 sheet, smear with butter and cover with another sheet.

Divide the stuffing in 5 or 6 parts (depending on the sheets inside the package). Spread one part of the stuffing along the larger side of the sheets and fold into a roll.

Then, fold into a spiral and place it in the baking pan. Continue in the same way with the remaining sheets and stuffing.