• Warm the milk to around 95-104°F (35-40°C) and pour it into the bowl of a stand mixer. Sprinkle the yeast and sugar over the milk. If using active dry yeast, leave it to sit for 5-10 minutes until foamy. If using instant yeast, you can move straight on. 240 g milk, 2 ¼ teaspoons instant yeast, 50 g granulated sugar
• Add the flour, salt, and eggs to the yeast mixture. Fit the stand mixer with a dough hook and mix on low until a thick, shaggy dough forms. 530 g all-purpose flour, 2 large eggs, 1 teaspoon salt
• With the mixer running on medium, add the softened butter a few cubes at a time, waiting for each addition to disappear before adding more. Once all the butter is in, continue mixing on medium for around 10-15 minutes until the dough is smooth, elastic, and pulls cleanly from the sides of the bowl. 85 g butter
• Mixing by hand. To mix by hand, stir the ingredients together in a large bowl until a shaggy dough forms, then tip onto a lightly floured surface and knead in the butter a few cubes at a time. Knead for around 10 minutes until smooth and elastic. The dough will be sticky but try resist adding more flour.
• Form the dough into a ball and transfer to a lightly greased bowl. Cover with plastic wrap or a damp towel and let rise in a warm spot, around 75-80°F (24-27°C), until doubled in size, about 1 to 1½ hours.
• The dough can also be refrigerated after the first rise for up to 16 hours for a slow overnight proof.

Almond filling

• Beat the butter and sugar together with an electric mixer until fluffy. 113 g butter, 100 g granulated sugar
• Add the almond flour, eggs, flour, almond extract, and salt and beat until combined. The filling can be made ahead and refrigerated until needed. Give it a quick stir to loosen before spreading. 100 g almond flour, 2 large eggs, 1 Tablespoon all-purpose flour, 3/4 tsp almond extract, 1/4 tsp salt

Shaping

• Line a 9x13-inch baking pan with parchment paper. Punch down the risen dough and tip it onto a lightly floured surface.
• Use a rolling pin to roll the dough into a rectangle measuring around 12x16 inches (30x40cm).
• Spread the frangipane evenly over the dough, leaving about an inch clear along the bottom long edge.
• Roll the dough up tightly from the top long side down toward you, into a log. Cut into 12 equal pieces using unflavored dental floss or a serrated knife.
• Place the rolls cut-side up in the prepared pan. Cover and let rise in a warm spot, around 75-80°F (24-27°C), until doubled in size and looking noticeably puffed, around 40-60 minutes.
• Preheat the oven to 350°F / 180°C.
• Bake for 26-28 minutes until golden brown. If the tops are browning too fast, cover loosely with foil for the last 10 minutes.

Frosting

• While the rolls bake, beat the cream cheese and butter together until smooth and creamy. 113 g cream cheese, 30 g butter
• Add the powdered sugar, vanilla, and salt. Beat on low to combine, then switch to high and beat until fluffy. 180 g powdered sugar, ½ teaspoon vanilla extract or paste, Pinch of salt
• Let the rolls cool for 10 minutes, then spread the frosting over the warm rolls and scatter with sliced almonds.Sliced almonds for topping