In a mixing bowl, combine all-purpose flour, pastry flour, granulated sugar, salt, and dry active yeast.

In a separate bowl, mix whole milk, egg, and egg yolk; then add to the flour mixture.

Add cold diced butter and knead for 5-10 minutes until butter is not visible.

For the filling, mix softened butter, granulated sugar, ground cinnamon, cardamom, salt, and espresso powder.

Let the dough rise for 60 minutes at room temperature, then refrigerate for at least 30 minutes.

Roll out dough to 16x16 inches, spread filling, roll up tightly, and cut into 2-inch sections.

Place rolls in a 9-inch round cake pan and brush with heavy cream.

Bake at 350°F for 20-25 minutes until golden.

Icing Preparation:

For icing, mix powdered sugar, milk, and vanilla in a bowl until smooth.