Making the Yeast Dough:

1. Heat the milk until it reaches 120°F to 130°F, then pour into a large mixing bowl.
2. Sprinkle in a few tablespoons of sugar, then the yeast. Let proof for 5 minutes until foamy, then whisk in.
3. Add remaining sugar, eggs, cooled melted butter, salt, vanilla and almond extracts. Whisk for a minute until eggs are well beaten.
4. Pulse almonds in a food processor until very finely chopped but not as fine as almond flour. Add to batter.
5. Gradually add flour, whisking until no clumps remain. Switch to a spatula as batter thickens. Once a dough ball forms, turn out onto a floured surface.
6. Knead for 4 to 6 minutes, adding flour as needed, until the dough is soft, elastic and slightly sticky.

Proofing Instructions:

7. Place dough back in the bowl, cover with a clean towel and let proof in a warm spot until doubled in size, about 1 to 1 1/2 hours.

8. Placing the bowl near the stovetop, especially if the oven is on, speeds up proofing.

Preparing the Filling:

9. Pulse roasted almonds in a food processor until finely diced. Add sugar, cinnamon, salt and softened butter.

10. Pulse until a spreadable filling forms. Leave it slightly coarse, not completely smooth.

Making the Rolls:

11. Gently punch down the proofed dough and roll into a 20×20-inch square on a floured surface.

12. Drop almond filling in dollops, then spread evenly to all edges with an offset spatula.

13. Classic shape: Roll into a tight log, then cut into 12 pieces with a serrated knife.

14. Twisted: Cut into 12 strips, twist each from both ends into a rope, then roll into a bun tucking the end underneath.

15. Place rolls in a parchment-lined casserole pan, spaced evenly apart.

Proofing & Baking Instructions:

16. Preheat oven to 350°F. Place the pan on the stovetop so oven heat helps proof the rolls quickly.

17. Proof 30 to 45 minutes until fluffy and doubled in size.

18. Bake at 350°F for 10 minutes. Remove and pour heavy cream evenly over the rolls.

19. Return to the oven and bake an additional 25 to 28 minutes until deep golden brown.

Cream Cheese Icing:

20. Beat softened cream cheese with a mixer until smooth and creamy.

21. Add powdered sugar, salt and Amaretto or almond extract. Mix until smooth and creamy.

22. Spread icing over the hot rolls straight from the oven so it melts and seeps in. Garnish with sliced almonds if desired.

23. Enjoy warm with coffee, tea, or milk!