Add all dough ingredients to a stand mixer bowl fitted with the dough hook and knead until smooth, about 5-7 minutes or so.

Make sure the liquids are just warm, not hot. 95-100 degrees F (35-38 C) is best. If kneading by hand, it may take 8-10 minutes.

Shape dough into a ball, cover and rest for 1 to 1.5 hours. Make the custard.

Combine milk and heavy cream (if using) in a saucepan on medium heat until hot (not boiling). Remove from heat.

Heat until it starts to steam and bubble at the edges. Do not boil.

Whisk egg yolk with cornstarch, add sugar and whisk until combined. Slowly drizzle in hot milk in batches, whisking constantly.

Add just a couple of tablespoons of hot milk at a time at first and whisk well to avoid scrambling the eggs. After a few additions, you can add it all at once.

Pour the combined mixture back into the pan. Turn on low and stir constantly until the mixture thickens. Add vanilla.

Do not boil. The final custard should be fairly thick, not runny or loose.

Pour custard into container and cover surface with plastic wrap to avoid drying on the suface.

Mix all cinnamon almond paste ingredients together, except milk. It should be spreadable.

If the mixture is too stiff, add a teaspoon of milk at a time until you get a spreadable texture. This needs to be spread over the rolled out dough fairly easily.

Roll and Fill Dough

Line and/or grease one 20-22cm (8-9in) round pan. Roll out dough to a roughly 24cmx25cm (9.5x10in) rectangle.

Spread the cinnamon almond filling over the entire surface.

I like to leave a very small edge along the long side bare to help the dough seal. When rolling, I start from the other side, ending with the bare side. This is optional.

Roll the dough from one long side (the length of the roll should be roughly 25cm or 10in.

I like to leave about 1cm / 1/4in bare (no filling) along one long end to help the dough seal. When rolling, I start from the other long side, ending with the bare side. This is optional.

Cut into 6 even slices and place in your prepared pan with some room in between each.

I just used a sharp chef's knife to cut, but you can cut with a serrated knife or use floss. Place one roll in the center and five surrounding it in the pan.

Cover loosely and allow to rise for about 45 minutes. Preheat oven to 400 F/200C 20 minutes out.

Once buns have risen, put some custard on each bun and sprinkle with pearl sugar, if desired.

You can pipe a small amount along the spiral of the roll on each bun

You can create a small indentation with the back of a spoon in the center of each roll and place about a teaspoon of custard in each

You will have extra custard leftover. Serve with the buns if you like.

Bake the buns in the oven for about 30 minutes until golden brown. Allow to cool a bit before eating and enjoy!

If you feel the tops are becoming too brown before 30 minutes, place a loose piece of foil on top.