Pour milk into a small saucepan. Add two whole eggs and the egg yolk (leave the egg white for coating), sugar, and with a whisk stir it all together over a medium heat until the mixture is lukewarm. Make sure you don’t overheat your mixture, otherwise it will kill the yeast. But if the mixture is too cold, the yeast will also not activate as fast, so make sure it's warm.
Next, add the yeast and gently whisk it all together. Let the mixture stand for approximately 10 minutes until you notice the yeast is activated. You’ll notice bubbles forming on the surface. Personally I prefer using fresh yeast, but if you can’t get fresh yeast from your local baker, use dry yeast. In the end the effect is the same.
Pour 4-5 cups of flour into the bowl of a stand mixer. Add salt and the liquid mixture to the flour, and using the dough hook extension, knead the dough until it starts pealing off the walls of the bowl. As the dough is being kneaded, melt butter over low heat.
Pay attention so that you don’t burn the butter. Cool it off slightly and only then add the melted butter to the fully uniform dough. You can tell when the dough is well kneaded when the walls of the bowl are clean. With my stand mixer it takes about 15 minutes
While your dough is resting, take almond meal, sugar, cinnamon, and butter, and mix them all together with your hands until all uniform.
Once your dough has doubled in size, take your dough and divide it into three equal portions. You can use a kitchen scale if you like.
Take one of the pieces and using a roller pin, roll the dough flat. About a 1/4 inch (about 0.5 cm) thick. Make sure you have some loose flour on hand so you can sprinkle the dough while rolling to prevent it from getting stuck onto the rolling pin. My favorite rolling pin is the one made out of marble. It has a nice weight to it and puts good pressure on the dough while rolling.
Next, using a table spoon, distribute the almond & cinnamon mixture evenly right to the edge of your dough.
Gently roll your dough and then using a sharp knife, cut 3 inch (about 8 cm) pieces and place them onto a 12" x 17" (30 x 43cm) baking sheet lined with parchment paper. Repeat these steps for each portion of the dough. You can also store your dough for up to 3 days in the fridge to bake another batch of fresh rolls.
Preheat your oven to 350 degrees Fahrenheit or 180 Celsius. While the oven is preheating, let the rolls rest for about 30 minutes.
With a brush, glaze the buns with the left over egg-white and then bake for about 25 minutes.