Make the Tangzhong

• In a small saucepan, whisk together the flour and milk until smooth with no lumps.
  2 tablespoons all-purpose flour, 1/2 cup whole milk
• Cook over medium heat, whisking constantly, until the mixture thickens to a paste that leaves visible lines when you whisk through it (2-4 minutes).
• Transfer to a small bowl and let cool to room temperature. You can also cover and refrigerate until ready to use.

Activate & Mix the Dough

• In a small bowl, whisk the warm milk and sugar until dissolved. Sprinkle yeast over top and let sit for 5 minutes until foamy.
  3/4 cup whole milk, 2 1/4 teaspoons instant yeast, 1/4 cup granulated sugar
• In the bowl of a stand mixer fitted with the dough hook, combine the cooled tangzhong, milk-yeast mixture, melted butter, vanilla bean paste, 2 eggs, and all-purpose flour, bread flour, and salt. Mix on low speed until a soft dough forms.
  1/4 cup unsalted butter, 1 teaspoon vanilla bean paste, 2 large eggs, 1 1/4 teaspoons salt, 2 1/2 cups all-purpose flour, 1 cup bread flour
• Knead on medium speed for 5-8 minutes until the dough is smooth and elastic. Gradually add the softened butter, one tablespoon at a time, until fully incorporated. The dough should be smooth, elastic, and slightly tacky but not sticky.
  5 tablespoons unsalted butter

First Rise & Chill

• Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size (about 1-2 hours).

For best flavor and easy handling, refrigerate the dough for 2-8 hours or overnight after the first rise. The cold dough is much easier to roll out and prevents the wet frangipane from making a mess.

Make the Frangipane Filling

• In a medium bowl, beat together softened butter and sugar until light and fluffy (2-3 minutes).
  1/3 cup unsalted butter, 1/2 cup granulated sugar
• Add almond flour, flour, an egg, egg yolk, almond extract, vanilla extract, and salt. Mix until smooth and creamy.
  1 cup almond flour, 1 large egg, 1 egg yolk, 1/2 teaspoon almond extract, 1/2 teaspoon vanilla extract, Pinch of salt, 2 tablespoons all-purpose flour
• Fold in all-purpose flour and sliced almonds. Set aside (can be made ahead and refrigerated for up to 2 days.)

Make the Spice Mix

• In a small bowl, mix together sugar, cardamom, cinnamon, and a tiny bit of orange zest if you'd like. Set aside.
  3 tablespoons granulated sugar, 1/8 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/8 teaspoon orange zest

Shape & Fill

• Grease a 9x13-inch baking pan with butter.
• Turn the chilled dough out onto a lightly floured surface. Roll into a 16x12-inch rectangle, with the long edge facing you.
• Spread the frangipane filling evenly over the entire surface of the dough in a THIN layer, leaving a 1/2-inch border at the far long edge.
• Sprinkle the orange-cardamom spice mix evenly over the frangipane.
• Sprinkle 2 tablespoons pearl sugar evenly over the filling, this creates slightly caramelized pockets throughout!
  2 tablespoons pearl sugar
• Using a pizza cutter or sharp knife, cut the rectangle into 12 strips (each about 1 1/3 inches wide), cutting along the short side so you have 12 long strips.
• Starting from one short end, roll each strip individually into a spiral. Pinch the end to seal.
• Arrange the rolls cut-side up in your prepared 9x13-inch baking pan, spacing them slightly apart (they'll expand and touch as they rise).

Second Rise

• Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for 45-60 minutes, until puffy and almost doubled in size.
• Preheat oven to 325°F.
• Bake for 27-30 minutes, or until the rolls are golden brown on top and the centers register about 200-205°F on an instant-read thermometer inserted into the very center of a roll. If the tops are browning too quickly around the 18-20 minute mark, tent loosely with aluminum foil.
• Let rest in the pan for 10 minutes after baking (this allows the frangipane to finish setting).

Make the Almond Glaze & Finish

• While rolls are baking, whisk together melted (and slightly cooled) butter, powdered sugar, almond extract, vanilla extract, pinch of salt, and 2 tablespoons milk or cream. Add more liquid 1 tablespoon at a time until you reach a thick but pourable consistency, it should be like thick honey.
  1/4 cup unsalted butter, 1 1/2 cups powdered sugar, 3/4 teaspoon almond extract, 1/4 teaspoon vanilla extract, 2-3 tablespoons milk, Pinch of salt
• After the rolls have rested for 10 minutes and are still warm (but not piping hot), drizzle the almond glaze generously over the top. Use a spoon to help it drip into the crevices.
• Immediately sprinkle the toasted sliced almonds over the glaze so they stick.
  1/4 cup sliced almonds, 1/2 cup sliced almonds

Optional: Dust lightly with powdered sugar for a snowy, elegant finish.

• Let the glaze set for 10-15 minutes before serving.