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1
Combine flour, sugar, baking powder and salt in food processor.
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2
Add butter chunks and process until resembles coarse meal.
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3
In a bowl, lightly beat egg and vanilla to combine, then add to food processor, pulsing just until blended.
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4
Gather dough into a ball, wrap in plastic and set aside at room temp for 30 minutes.
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5
Combine all filling ingredients EXCEPT BUTTER and set aside.
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6
Roll dough on lightly floured surface into an 18- x 6- by 18 inch thick rectangle.
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7
Turn so long side faces you.
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8
Gently spread 1 tablespoon softened butter evenly on rectangle.
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9
Sprinkle nut/spice mixture over dough, covering all but 1/2 inch along the far, long edge.
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10
Use a rolling pin to lightly press nuts into dough.
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11
Beginning with side closest to you, roll dough TIGHTLY, jellyroll fashion.
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12
Pinch seam to seal.
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13
Wrap tightly in plastic wrap and refrigerate 3 hours.
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14
Preheat ovent o 350.
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15
Grease 3 to 4 large baking sheets.
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16
Use a sharp knife to cut roll into 38 inch slices.
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17
Arrange 1 inch apart on baking sheets.
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18
Bake 9 to 13 minutes or until barely golden on the top and golden brown ont he bottom.
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19
Remove to racks to cool.
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20
Store airtight at room temp 1 week, freeze up to three months.
