When ready to assemble, remove the dough from the refrigerator and let rest at room temperature for at least 15 minutes. [*Note: This is when you can prepare the filling and the glaze]. On a well floured work surface with a floured rolling pin, roll the dough into an 18 – 20 by 8″ rectangle or whatever you work surface will allow for. Spread the softened butter evenly over the dough, sprinkle with filling and press to ensure it adheres to the dough.
Starting at the long edge closest to you, roll up into a cylinder (as necessary, stretch dough to ensure it rolls up evenly). Using a sharp knife lightly coated in cooking spray or oil, trim off uneven bits at the end and then slice the cylinder into 12 (or 15) buns. I was able to make 15 buns and even tucked the dough edges I cut off in one corner; so I baked that too!
Coat a 13 x 9 baking dish with butter and pour in the glaze to cover the bottom. Spread evenly if needed so it covers the entire dish. Scatter the almonds evenly over the glaze and place the buns in the pan. (At this point you can cover the buns in plastic wrap and refrigerate overnight). If baking immediately, set, uncovered, to rise until the rolls are almost doubled in size and have risen into one another, about 30 minutes.
Heat the oven to 350 F and arrange the rack in the middle. (If the buns have been refrigerated, let them sit at room temperature for 30 minutes before baking.) Bake the buns until they are puffed, golden brown, and an instant read thermometer inserted into the center roll reads 190 F, for about 35-40 minutes. Remove from the oven and let sit for 5 minutes before inverting onto a plate. Serve immediately.