In a stand mixer, combine 2 cups of all-purpose flour, granulated sugar, rapid rise instant yeast, and salt.

Warm the milk and butter in the microwave until slightly melted, about 30 seconds.

Mix the warm liquid with the dry ingredients, adding an egg and extracts. Beat on low for 1 minute, then increase to high for 2 minutes.

Gradually add the remaining flour, knead until the dough is smooth and elastic, approximately 10 minutes.

Let it rise in a greased bowl until doubled in size, roughly 1 hour.

Prepare the almond filling by combining unsalted butter, almond meal, sugar, a large egg, almond extract, vanilla extract, and salt until thick and cohesive.

Punch down the dough and roll it into a 12x18-inch rectangle. Spread the almond filling evenly.

Roll the dough tightly from one long edge, sealing the seams. Cut into 12 equal pieces.

Place in a greased baking pan and let them rise until doubled, about another 1 hour.

Preheat your oven to 350°F (175°C) and bake until golden brown, about 30 minutes.

Once cooled slightly, prepare the frosting by beating together butter, cream cheese, powdered sugar, and extracts until smooth.

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