Nut Roll and Poppy Seed Roll

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I just made these nut rolls for Easter. The recipe is almost exactly the same as my mother in laws recipe. She learned to make these when she was a teenager by a Slovak neighbor. She taught me how to make them when I was in my 20's and I have been carrying on the tradition for 25 years now. I omit the vanilla and add 3 tablespoons of sugar to the dough.

This is the best recipe for nut roll ever! The smell in my house right now is incredible.

This batch did not split open but they usually do. I don't worry too much about the cracking/splitting because they taste awesome!

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I have made this recipe about three times now and always end up with the same problem. The dough always seems to crack wide open. I also find the dough a little flaky. Both the poppy seed and nut rolls taste great, but they look terrible. My grandmother, from Hungary, used to make both of these and I remember the finished product used to be a thinner textured dough and was not as flaky. So, as part of my review, I would also like to ask if I'm doing something wrong. Maybe filling the dough to much?

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This is the best recipe I have ever tasted. Very flaky crust, nut filling is perfect for this roll. I have been making many different recipes over the past 40 years and this is the best. The only trouble I have is with keeping the rolls from breaking open, any suggestions?

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This recipe was better than I could have imagined. I had never made nut roll but had it my entire life. I could not find a treasured family recipe and feel that all of my family would have treasured this recipe even more!
It came out perfect. I have had dry flavorless and all kinds of nut roll. This is tops.
I used a little less sugar for the nut mixture and think I could of used even less. This is only preference because it came out very sweet. The consistency was really nice. I cheated with the poppyseed and used a can I already had. This worked out pretty well also.
Great recipe, will use again for sure!