In a large mixing bowl or in the bowl of your stand mixer (fitted with the hook attachment)whisk the flour, salt, sugar and yeast together. Add the butter, vanilla and milk, stir until the milk is combined then turn out on a lightly floured board and knead until the dough is smooth or use your stand mixer set to medium speed.

Put the dough in a lightly greased bowl and cover with saran wrap. Set in a warm place and proof until doubled in size about 1 hour. Meanwhile, break the almond paste apart into small pieces.

Cover a large baking sheet with parchment paper. Gently deflate the dough and knead on a lightly floured surface for about 2 minutes. Then roll it out with a rolling pin to about a 13 x 13-inch square.

Sprinkle the almond paste all over leaving about a 1-inch border around the edges. Sprinkle the cranberries over top of that.

Roll the dough up to form a cylinder shape. With seam side down cut slices with a serrated knife 1-inch to 1 + ½-inch in size. Place on the baking sheet. If any of the almond paste falls out just pop it back in.

Set a piece of parchment over top and then gently cover with plastic wrap. Set in a warm place and proof again 30 - 45 minutes.

Preheat oven to 350 degrees F. You can brush the tops of the rolls with a tablespoon of melted butter, if you like. Bake 20 - 25 minutes until golden brown.

Mix the jam and warm water together and brush over top of the warm rolls. Sprinkle with almonds.

Serve warm with a fresh, steaming hot cup of coffee.