Cinnamon Butterfly Rolls

These are an excellent treat for breakfast. When my parents were visiting the other month, I woke up early enough to make these rolls. The cardamom really accents the flavors. They are definitely a treat, though, with all the butter.

Cinnamon Butterfly Rolls
3 large eggs plus milk equal to 1 1/3 cups
2 1/2 tsp. yeast
2 tsp. vanilla
1 1/2 tsp. salt
1/4 cup sugar
1 stick butter
3/4 tsp. nutmeg
1 tsp. cinnamon
1 tsp. cardamom
1 1/2 cups wheat flour
2 1/2 cups bread flour
6 Tbsp. butter, softened
1 1/2 cups sugar
4 tsp. cinnamon
1 cup chopped toasted filberts

Warm eggs under hot tap water. Heat milk until warm, between 105ºF and 115ºF. Pour milk and eggs into warmed mixing bowl, and add yeast. Let stand 5 minutes. Add vanilla, salt, sugar, 1 stick butter, nutmeg, cinnamon, cardamom, wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.

Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Make filling by combining remaining butter, sugar, cinnamon and filberts (last four ingredients).

Turn dough onto lightly floured surface. Punch down, and roll into a rectangle 20 inches long. Spread rectangle with filling. Starting at the long edge, roll up the dough jelly roll style. Cut dough into 16 equal pieces. Place rolls standing up with cut sides to left and right. Use thumbs to press the center of each roll, so the edges pop outward. Place rolls on lightly greased baking sheet. Cover and let rise until puffy, about 45 minutes. Preheat oven to 400ºF. Brush with egg wash and sprinkle with pearl sugar just prior to baking if desired. Bake 10 to 12 minutes until loaves are golden. Serve warm.