Ingredients:
Dough:
1 cup whole milk
3 tablespoons butter
1/2 tablespoon yeast
1/2 cup warm water
1/4 cup sugar
2 eggs
1/2 tablespoon salt
4 - 4 1/2 cups flour
Filling:
1/2 cup almond flour
1/4 cup sugar
1/4 cup softened butter
1 egg
1 teaspoon almond extract
Pinch of salt
Frosting:
3 tablespoons soft butter
3 tablespoons soft cream cheese
1 tablespoon cream
1 cup powdered sugar
1 teaspoon almond extract
Sliced almonds for topping
Method:
Dough:
Add milk and butter to a microwave safe measuring pitcher and microwave for 1 minute 30 seconds, until the butter is nearly melted. Set aside. Add yeast, sugar, salt and water to the bowl of a mixer. Add the eggs and mix using the dough hook. Add the milk and butter once it is comfortable to touch. With the mixer on low add the flour one cup at a time. Let the dough mix for one minute and check the consistency. If it is sticky add 1/4 cup more flour. The dough should feel tacky but shouldn't stick to your finger. Mix on medium for 5 more minutes. Cover with plastic and let the dough rise until doubled in size, and 90 minutes. (This step can be done ahead, putting the covered dough in the fridge overnight).
Make the filling by softening the butter and then combining all the ingredients until smooth. Set aside.
Once the dough has doubled, dump it onto a floured surface. Roll out into an 8x16 inch rectangle. Spread the filling over the top. Roll the dough starting from the long end into a roll. Gently mark the dough into 12 equal portions, then use a piece of floss to cut the dough. Place on a parchment lined 9x13 baking sheet. Cover and let them rise until they are puffy, about 1 1/2 hours.
Bake in a 350 degree oven for 25-30 minutes, until no longer doughy.
Make the frosting while the rolls bake. Add everything to a bowl and whisk until smooth.
Frost while still warm and top with some toasted sliced almonds. I toast them on a baking sheet at 350 degrees for about 5 minutes, until they smell nutty and just start to brown. Enjoy!