Preheat over to 350°F.

Grease a baking pan nicely.

In small bowl dissolve yeast in warm water and set aside.

In a different bowl mix milk, sugar, melted butter and egg.

To milk mix add 2 cups of flower until smooth then add the yeast mixture.

Add the remaining flower until dough is easy to handle (You can use a little more or a little less)

Knead dough on slightly flowered surface for 5 to 10 minutes.

Place already kneaded dough in well greased bowl and cover in slightly warm area until its doubled in size.

While dough rises: dissolve cornstarch in some milk. Slightly whisk yolks and mix with the cornstarch mix, the rest of the milk, sugar, salt, vanilla and cinnamon. Mix well.

Put mixture in slow heat, moving it non stop with a whisk or wooden spoon until thickened.

Set aside

Mix all glaze ingredients and heat in pan with low heat until sugar and honey are incorporated.

Pour honey mixture in a rectangle baking pan. Set aside.

When doubled in size, punch down dough and roll out in rectangle shape with more or less 1/2 an inch of thickness.

Spread butter on surface of rolled out dough

Spread baking milk on surface above butter.

Sprinkle cinnamon powder on surface of dough.

Sprinkle almonds to taste.

Roll dough then cut into slices of preferred size.

Place slices onto the baking pan above honey glaze.

Let buns rise double their size (Around 45 minutes)

Bake for around 30 minutes (not on industrial ovens) or until they look solid.

When well cooked remove from oven and turn buns over while glaze is still hot. Let cool.

*If you want buns to be extra glazed, make another portion of glaze and add as desired on top of each bun. Et voila!!