Sift the high-protein and superfine flours together. Combine with the rest of ingredients (A) in a mixing bowl. Add in water and knead until a dough is formed. Add butter and continue to knead until dough is smooth and pliable.
Cover dough with a damp tea towel and set aside for 40 minutes or until doubled in bulk.
Combine ingredients (A) in a mixing bowl and add ingredients (B). Knead into a dough. Add butter and knead until dough is smooth and pliable. Cover dough with a piece of damp tea towel to rise for 35-40 minutes or until doubled in bulk.
Mix the butter, icing sugar and cinnamon powder together for the filling. Roll out plain dough into a rectangle of less than 0.5cm thickness. Brush with half the butter filling mixture. Sprinkle over with sultanas.
Roll out chocolate dough into a rectangle and place on top of plain dough. Brush with remaining softened butter filling mixture. Top with almond nibs.
Roll up the 2 layers of dough tightly Swiss Roll style. Cut into 3cm rounds. Place the rounds on a greased tray. Leave aside to rise until the rolls have doubled in size. Lightly brush with beaten egg and sprinkle some sesame seeds over.
Bake at 190°C for 20-25 minutes or until well risen.