Combine milk, sugar, egg, melted butter, 1T almond extract, 2 t salt and yeast in large bowl of stand mixer. Beat at medium speed with dough hook until combined. At low speed, beat in 3½ cups of the flour, adding additional flour 1T at a time to form soft dough. Beat 5 minutes at medium low speed to knead. Place dough in medium greased bowl, turning to coat. Cover with plastic wrap and towel; let rise in warm place 1 to 1½ hours or until doubled in size.
Meanwhile, generously butter 12 muffin cups. Sprinkle ¼ cup of the brown sugar onto work surface forming 14×10″ rectangle. Gently punch down dough; place on brown sugar. With lightly floured hands, press into 14×10″ rectangle. Sprinkle remaining ¼ cup brown sugar over top of dough, pressing to adhere. Using pizza cutter, cut dough into 60 pieces by cutting 6 strips down the short side and 10 strips down the long side.
Quickly place 5 pieces of dough into each muffin cup keeping dough below top of tin. Loosely cover with greased plastic wrap and towel. Let rise in warm place 25 – 30 minutes or until puffy.
Meanwhile, heat oven to 350°F. Melt all fo the caramel ingredients except almonds in small saucepan over low heat, stirring frequently. Remove from heat; stir in alonds. Spook scant 1 T over dough in each muffin cup. Place muffin tin on large rimmed baking sheet.
Bake 25-30 minutes or until light golden brown. Cool in pan on wire rack 3 minutes. Remove from muffin cups; place on rack. Spoon out any remaining caramel in muffin cups, drizzle over top of breads. Cool 10 minutes to serve warm or cool completely.