In a mixing bowl, combine the flour, granulated sugar, yeast, and salt. Mix well.

In a saucepan, heat milk and butter until warm, about 2-3 minutes. Add the warm mixture, egg, almond extract, and vanilla extract to the mixer, and beat on low speed for 1 minute.

Gradually increase to high speed until all ingredients are combined.

Attach the dough hook and gradually add the remaining flour, about 1/4 cup at a time, until the dough forms a smooth ball.

Knead for about 10 minutes until the dough is elastic and smooth.

Transfer the dough into a greased bowl, cover it, and let it rise for about 1 hour until doubled.

In a separate bowl, mix the softened butter, almond meal, sugar, egg, almond extract, and vanilla extract until smooth.

Gently punch down the dough, roll it out into a rectangle, spread the filling evenly, and roll tightly into a log.

Slice into 12 equal pieces.

Place the slices into a greased baking dish, cover, and let them rise for another hour.

Preheat your oven to 350°F (175°C).

Bake for about 30 minutes until golden brown. Let them cool for about 10 minutes.

Beat together cream cheese, softened butter, vanilla extract, almond extract, and powdered sugar until smooth.

Spread the frosting over the rolls and sprinkle with slivered almonds.