Bloom the yeast

• In a small bowl, combine the warm milk, a spoonful of the sugar and the instant yeast.
• Set aside until foamy.

Mix the dry ingredients

• In a large bowl, whisk together the flour, the remaining sugar and the salt.

Make the dough

• Add the melted butter, vanilla extract and eggs to the foamy yeast mixture and whisk until well combined.
• Pour into the dry ingredients and mix to form a dough.

Knead the dough

• Knead for 10–15 minutes until smooth, no longer sticky and passing the windowpane test.
• Gradually add more flour if needed while kneading.

First rise

• Shape the dough into a ball and place it in a greased bowl.
• Cover and let rise until doubled in size.

Roll out and fill

• Transfer the dough to a flat surface and roll it into a large rectangle.
• Mix the almond flour, sugar, melted butter, almond extract, vanilla bean paste and salt, then spread evenly over the dough.

Shape the rolls

• Roll up the dough and cut into rolls.
• Place the rolls in a baking dish, cover and let rest.

Bake

• Pour a little heavy cream over each roll.
• Bake at 175 °C until golden brown.

Frost and finish

• Beat the cream cheese, softened butter, powdered sugar, almond extract, vanilla bean paste and remaining heavy cream into a frosting.
• Let the rolls cool slightly, then frost and top with sliced almonds and powdered sugar.