Prepare the Yeast Mixture: Heat whole milk to 120°F to 130°F. Dissolve sugar in warm milk, sprinkle yeast, and let it rest for about 5 minutes.

Combine Wet Ingredients: Whisk foamy yeast mixture with remaining sugar, eggs, melted butter, sea salt, vanilla, and almond extract until smooth.

Prepare the Almonds: Pulse dry roasted almonds in a food processor until finely chopped. Stir into the wet mixture until integrated.

Form the Dough: Gradually add flour to wet ingredients, whisking until a dough forms. Knead on a floured surface for 4 to 6 minutes.

Let the Dough Rise: Place dough in a greased bowl and cover. Let it rise for 1 to 1.5 hours, until doubled in size.

Prepare the Filling: Pulse remaining almonds with sugar and cinnamon until spreadable. Blend in softened butter until smooth.

Shape the Rolls: Roll risen dough into a 20×20 inch square, spread almond filling, roll tightly, and slice into 12 equal pieces.

Second Rise: Place sliced rolls in a parchment-lined pan, cover, and let rise for another 30 to 45 minutes.

Bake the Rolls: Preheat oven to 350°F, bake for 10 minutes, pour heavy cream over, then bake an additional 25 to 28 minutes.

Make the Icing: Beat softened cream cheese with powdered sugar and Amaretto or almond extract until smooth.

Frost and Serve: Spread icing over warm rolls for enhanced deliciousness. Serve warm with coffee or tea.