Combine 1 cup of warm milk (about 110°F) with 2 tablespoons of granulated sugar. Sprinkle 2 teaspoons of active dry yeast over the top and let it sit for 5-10 minutes.

While the yeast blooms, whisk together 4 cups of all-purpose flour, 1/4 cup of granulated sugar, and 1 teaspoon of salt in a separate bowl.

Add the yeast mixture to the flour mixture along with 1 egg, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract.

Transfer the dough onto a lightly floured surface and knead in 1/4 cup of softened brown butter until soft and smooth, about 8-10 minutes.

Grease a large bowl and place the kneaded dough inside, covering it. Refrigerate for 8-12 hours.

After rising, roll out the dough into a rectangle, spread the almond meal filling, and roll tightly into a log.

Cut the rolled dough into slices, placing seam-side down in a lined baking pan. Let them rise for another 30 minutes.

Preheat your oven to 350°F (180°C). Bake the rolls for 18-20 minutes or until golden brown.

Allow the rolls to cool for about 10 minutes. Whisk together confectioner’s sugar with a splash of milk until smooth for icing.