Put the milk, butter and sugar into a saucepan and gently warm to melt the butter and dissolve the sugar. Do not let it get too hot, set aside until tepid.
Sieve the flour into a large bowl, add the salt on one side and the yeast on the other side of the bowl.
Beat the two eggs and add into the milk mixture.
Stir the tepid milk mixture slowly into the flour using a wooden spoon. The mixture will be sticky at first but keep mixing.
Turn the dough out onto a floured surface and knead for 10 minutes until the dough is smooth.
Put the dough into a clean bowl, cover and leave to rise for 1 hour.
To make the filling cream the butter and sugar together with a handheld electric mixer.
Add the ground almonds and cinnamon to the butter mix.
Once the dough is risen roll it out into a rectangle around 50 x 30 cm.
Use a palette knife to spread the filling over the dough, spread it right to the edges.
Slowly roll up the dough from one of the longest sides keeping it tight as you roll.
Trim off the ends then cut into 2.5cm rounds.
Place the rolls onto 2 lined baking trays with space between them. Cover and leave to rise for 45mins - 1 hour.
Pre-heat the oven to 200 degrees.
Melt the butter for the topping in the microwave for 30 seconds.
Brush the melted butter on top of the rolls and sprinkle with sugar.
Bake for 25-30 minutes. If they begin to brown cover with foil. You may need to bake the rolls in the centre a little longer.