The most delicious Cinnabons with almonds

Pour warm milk into a small bowl and sprinkle dry active yeast on top. Leave for 5-10 minutes until the yeast foams a little.

Beat 4 1/2 cups wheat flour, 1/2 cup sugar, 2 tsp. kosher salt and 1/4 tsp. baking soda with a mixer at low speed until smooth.

Add 2 large eggs at room temperature and milk with yeast, beat at medium speed until smooth.

Add 4 Tbsp. unsalted butter 1 tablespoon at a time until it is completely incorporated into the batter. Continue beating until you get a smooth dough.

Put the dough in a bowl greased with oil and cover with a clean kitchen towel, leave for 1-2 hours at room temperature until the volume doubles.

While the dough is coming together, mix 1 cup almond flour, 3/4 cup brown sugar and 1/2 cup butter in a separate bowl.

Place the dough on a lightly floured surface and roll it out into a large rectangle. Spread the filling over the entire surface of the dough to the very edges.

Roll the dough into a tight roll, then cut it into 12 pieces about 4 cm thick. Place the cut side down in an oiled pan and cover with a kitchen towel.

Let the buns rise until they increase in volume (about 1 hour). Preheat oven to 375°.

Bake the buns until the dough becomes slightly golden (20-25 minutes).

While the buns are cooking, mix 1 cup powdered sugar, 6 oz.  cream cheese and 1/2 tsp. almond extract in a separate bowl until smooth.

Cool the finished buns a little and fry them with the prepared cream.

Sprinkle sliced almonds on top of the buns and enjoy.