Move oven rack to the center of the oven. The rolls do need to rise for 30-45 minutes, so you can preheat your oven to 350°F now or later. Spray a 13x9 inch baking pan with nonstick cooking spray, set aside.

To a gallon sized Ziploc bag add the 'coating ingredients:' brown sugar, cinnamon, and almond extract. Gently shake to the bag to mix the ingredients together.

Cut each partially thawed Rhodes roll into quarters, then roll into balls. (Tip: keeping the rolls still chilled prevents them from sticking to the other balls as easily).

Dip each dough ball into the 6 tablespoons of melted butter then place the butter coated rolls in the gallon bag. Close the bag and then shake to coat. Transfer the cinnamon sugar-coated dough balls to the prepared 9x13 inch baking pan. Spread into an even layer.

In a small bowl, whisk together the 'filling' ingredients: 4 tablespoons melted butter, 4 tablespoons brown sugar, 1 ½ teaspoons cinnamon, and 1 teaspoon vanilla. Drizzle this evenly over the dough balls.

Drizzle the ½ cup of heavy cream between the rows of dough. Cover the pan and let rise for 30-45 minutes or until the dough balls are noticeably puffed but not doubled in size. If you have not turned on your oven already, you may wish to do so now.

Bake, uncovered, for 35-40 minutes or until the tops are golden brown and the dough balls are fully baked.

While its baking make the glaze by beating the butter, powdered sugar, vanilla, and milk together until it resembles the consistency of a thick glue. Remove the pan from the oven, let cool for 5 minutes then drizzle glaze overtop. Enjoy warm.