Cinnamon Butterfly

This year the winter is doing so good, the temperature stays around 50F sometime even up to 60F during the day. In such a beautiful weather like this my husband and I love to take a walk around the neighborhood area, however, we probably are the only ones walking in the street besides of those deliver mail or pizza, mmm... After shaking off a few pounds, it's time to have something sweet and buttery, and more cups of coffee. These rolls are so easy to accomplish since the dough doesn't require kneading, it does need more (inactive) time in chilling though, so please plan accordingly. The original recipe, from The Great Scandinavian Baking Book written by Beatrice Ojakangas, is called cinnamon ears, but I see it look more like butterfly so I changed it. Cinnamon Butterfly Recipe (yield 12 rolls) (recipe adapted from Cinnamon Ears by Beatrice Ojakangas)

• 7 g active dry yeast
• 1/2 cup lukewarm water
• 4 Tbps melted butter
• 1/4 cup sugar
• 2 very small eggs
• a pinch of salt
• 1/2 tsp ground cardamom
• 2 1/4 cups plain flour
• filling: 4 Tbps soft butter; 1/4 cup sugar mixed with 1/2 Tbp cinnamon
• glaze: 1 small egg mixed with 1 Tbp milk; some crushed sugar cubes (don't skip the sugar otherwise the buns won't be sweet enough); almond flakes

Directions:

• Dissolve the yeast in lukewarm water for 5 minutes
• In a large mixing bowl, mix the flour with yeast liquid, melted butter, sugar, eggs, salt and cardamom until dough is smooth. Cover and refrigerate for half day (max. up to 2 days)
• Do this in a cool place: flour the work table, roll out the dough to a 12" x 24" rectangle, spread the soft butter and cinnamon sugar. Roll up, starting from a 24" side. Cut roll diagonally (the first and second cut are in an opposite direction, so an individual roll with 1/2" width on one side and 3" on the other)
• Now you should able to get 12 rolls, use either your thumbs or a wooden spoon's handle to press down in the middle of each roll, so the two cut edges will be forced upward.
• cover a baking sheet with parchment paper, place the rolls on, cover. let rise (85F is ideal) until puffy.
• Preheat oven 400F. Glaze the roll with egg mixture, sprinkle the sugar and almond. Bake for 8 - 10 minutes or until golden