1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the milk, yeast, sugar, flour, egg, salt and butter, Mix on medium speed for 5 minutes. Transfer dough to greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

2. Turn your oven on until it reaches 100F. Once it reaches this temperature, turn your oven off. Place the dough in the warm oven. Allow to rise for 30 minutes.

3. Meanwhile, make the filling. In a large bowl with a handheld mixer, or the bowl of your stand mixer fitted with the paddle attachment, add butter, sugar, almond flour, almond extract, cinnamon and egg. Mix until well combined and smooth.

4. Once the dough is done rising, punch the dough down and transfer to lightly floured surface. Roll into a 12×18 inch rectangle, then spread filling over rectangle, spreading all the way to the edges.

5. Starting at the short end, roll dough up into a cylinder. Cut into 9 roughly equal rolls.

6. Place rolls in a greased 9 inch square baking pan. Cover the rolls with plastic wrap and allow rolls to rise while you preheat the oven.

7. Preheat your oven on to 350F.

8. Before baking, pour heavy cream or milk over rolls. Bake in preheated oven for 22-28 minutes, or until rolls are golden brown. Allow the rolls to cool for 10-15 minutes before frosting.

9. Make the frosting. In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, add butter, almond extract and powdered sugar. Mix until smooth and creamy.

10. Spread frosting over rolls, then top with sliced almonds. Serve and enjoy!