In a stand mixer, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt. Heat 1 cup of milk and ¼ cup of unsalted butter until warm, then mix with the dry ingredients along with 1 beaten egg. Beat on medium speed until well combined. Gradually add more flour, kneading until a smooth, elastic dough forms, about 5-7 minutes. Let it rise in a warm place for about 1 hour or until doubled in size.

While the dough rises, prepare the almond filling. In a medium bowl, mix ¼ cup of unsalted butter (softened), 1 cup of almond meal, ½ cup of sugar, 1 egg, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract until you have a thick, creamy paste. Set this mixture aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, approximately 12x18 inches. Evenly spread the almond filling over the dough, leaving a small border. Carefully roll the dough tightly to create a log. Cut the log into 12 equal pieces and place them in a lined baking pan. Let the rolls rise again for about 1 hour.

Preheat your oven to 350°F (175°C). Once the rolls have risen, bake for about 25-30 minutes or until they are golden brown on top.

While the rolls are baking, make the cream cheese frosting. In a mixing bowl, beat together 8 oz of cream cheese, ¼ cup of softened butter, 2 cups of powdered sugar, 1 teaspoon of almond extract, and 1 teaspoon of vanilla extract until smooth.

Once the rolls have cooled slightly, spread the frosting generously over the top and sprinkle slivered almonds while the frosting is still soft.