1. Heat water in a microwave safe bowl 30 seconds until temperature is 110 degrees.
2. Add 2 teaspoons sugar to water, stir to mix, add dry yeast.  Let yeast sit until it proofs.
3. Meanwhile, sift flour with 2 Tablespoons sugar and salt and place in a large mixing bowl.
4. Add softened butter to flour mixture, toss with pastry blender or hands until mixture is mealy or well blended like the size of peas.
5. Add proofed yeast and evaporated milk to flour, add eggs.  Mix well until smooth.  Do not over mix or beat batter. Cover batter with plastic wrap and chill dough over night or at least 2 hours.

Assemble rolls:  Cut dough ball in half. Roll out one half of chilled dough on floured surface to a 9 x 12-inch rectangle. Spread half of the almond filling over the center and to the edges of the rolled rectangle.  Starting on long side of rectangle, roll dough tightly into a jellyroll.  Seal edges and slice roll into 1” slices.  Place rolls on parchment lined baking sheet, Allow rolls to rise double in size, then bake at 350 for 15-20 minutes or until golden brown.   Cool rolls before glazing.

Glaze: ½ cup confectioners sugar, 1 teaspoon evaporated milk, ¼ teaspoon crème bouquet or vanilla extract, mix to desired consistency. Drizzle over rolls before serving or presenting.