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In a large bowl, dissolve the yeast in the warm water.
Let stand 5 minutes. Stir in the milk, butter, sugar, salt and eggs.
Add flour, beating well.
Cover and let dough stand until doubled.
Turn out onto a lightly floured board. Knead, adding the remaining ½ c. flour to keep dough from sticking, until smooth and satiny.
While the rolls rise, prepare the almond filling. Process the almond paste with the egg, sugar, butter and vanilla until mixture is smooth and spreadable.
Lightly grease your baking dish.
Roll out the risen dough to make a rectangle about 24 inches long by 14 inches wide. Spread to within 1 inch of the edge with the almond filling.
Roll so it makes a long log. Cut into 1-inch pieces.
Place in baking dish and let rise in a warm place until doubled.
Preheat oven to 400 degrees. Bake for 10 minutes or until golden.
While the rolls are baking mix the powdered sugar, cream and almond extract to make a glaze.
Move the rolls to a cooling rack and drizzle them with the glaze while they are still warm.