Warm up the milk just slightly and pour into a large bowl or that of a stand mixer fitted with the paddle attachment. Add the sugar, yeast, egg, yolk and butter and begin to knead with the dough hook or mix with a wooden spoon. Knead with the dough hook for 4-5 minutes or by hand on the counter for about 8-10 minutes. Your dough should look smooth and feel a little tacky.
Cover and let these rise for 1 hour in a slightly warm place. Line an 8”x8” square baking pan with parchment paper and place on a rimmed baking sheet (this is important should some of your ooey gooey caramel want to bubble out during the baking process).
Make the caramel: Place your butter, brown sugar, honey and cream in a medium pot over medium heat. Once the mixture comes to a simmer, turn the heat down slightly and continue cooking at a simmer for 3-4 more minutes., resisting the urge to stir too much Sprinkle the almonds into the pan and pour the caramel over them. Set this aside to cool slightly.
Make the filling: Using a fork in a medium bowl, mix the butter, brown sugar and salt until crumbles form. Crumble and mix in the almond paste.
Lightly flour your counter and a rolling pin. Drop the dough over the flour and roll out your dough into a rectangle about the size of a sheet of paper (8×11”); this should not take a lot of effort and can be achieved by gently stretching the dough out from the corners should you lack a rolling pin or wine bottle.
Sprinkle your filling over the rectangle and roll it up nice and tight into a log. Cut the log into 9 pieces and place the buns spiral-side up in the pan. Cover and let them rise for one hour.
Preheat the oven to 350F. Remove the cover and bake for about 30 minutes, or until golden around the edges of each roll. Cool in the pan for 5 minutes. Place a large plate, cutting board or rimmed baking sheet over the pan. Flip the pan onto your platter/cookie sheet and lift the pant to reveal your turned-up buns.