Warm milk in a small saucepan to a temperature of 110°F. This is warm enough to activate the yeast, but not hot enough to kill it or cause it to overproof.

Using a stand mixer fitted with a paddle attachment, combine flour, yeast, sugar and salt and mix until well combined.

In a separate bowl, combine eggs, warmed milk and butter and whisk together. Add wet mixture to the dry mixture. Using a dough hook, mix dough on low speed for 90 seconds, until just combined.

Increase speed to medium and mix for another 5 minutes. The dough will be sticky and may not completely clear the bottom of the bowl—this is to be expected.

Transfer dough to an oiled bowl, then cover with a dish towel. Set aside for 1 to 1½ hours, until dough has doubled in size.

In a small bowl, combine sugar and cinnamon and mix well. Set aside.

Prepare a 9-inch square pan with cooking spray or line it with parchment paper.

Place dough on a floured work surface. Roll dough into an 18×10-inch rectangle. Using a spatula, spread butter evenly across the surface of the dough. Sprinkle cinnamon-sugar on top. Scatter almonds evenly on top. Starting at one long side, roll up the dough into an 18-inch log.

Cut the log into 9 pieces, each 2 inches wide. Place cinnamon rolls face up into the prepared pan in 3×3 rows, evenly spaced. Cover with a dish towel and set aside for 30 minutes to rise.

Preheat oven to 350°F.

When the oven is ready, uncover the pan—the rolls will have risen and filled it—and place on the middle rack in the oven. Bake for 36 minutes in a convection oven (or 45 minutes in a regular one), until buns are lightly golden on top and the centre springs back when gently pressed. Set aside for 3 minutes to rest.

Carefully invert pan onto a baking sheet, being mindful that the sugar is very hot. Set aside for another 10 minutes to cool slightly.