Melt the butter, you can do this in a sauce pan or in the microwave. Heat the milk to lukewarm.

In a large bowl, add the flour, yeast, salt and sugar, mix with a wooden spoon.

​Lightly break the egg yolks, add them to the dry ingredients. Mix well.

Add the melted butter and warm milk, mix and then knead the dough for 5 minutes until it is a nice smooth dough.

Set the dough aside to rest for 10 minutes.

Preheat the oven to 350 F and line baking sheets with parchment paper or a Silphat baking liner.

In a second bowl, add the filling ingredients, sugar, ground nuts, egg whites, heavy whipping cream, almond extract, vanilla extract and ground cinnamon and mix.

On a lightly floured surface roll the dough out into a rectangle. About 17 x 10″, about 1/4″ thick.

Spread the filling on top of the dough evenly.

Roll the dough from the short end of the rectangle, jellyroll style.

Using a serrated knife cut the rolls into 1″ wide pieces.

Set the individual buns on the lined baking sheet.

Cover with a clean kitchen towel and let raise for 30 minutes in a warm place.

Bake the rolls for 20-25 minutes.

To make the glaze, add the powdered sugar and lemon juice( or water or milk) to a small bowl and mix until a smooth thick consistency.

Remove the nut snails from the oven and while still warm spread with glaze on the top of the roll.