Combine all ingredients (flour, yeast dissolved in warmed milk, butter, light brown sugar, salt, warm water, chopped almonds, cinnamon) in a mixer using the dough hook attachment.

Mix for 10 minutes at medium speed.

Alternatively, use an Automatic Bread Machine (ABM) on the dough setting, loading ingredients according to the machine's directions.

Place the dough into a bowl, cover with a cloth or wrap film, and let it rise in a tempered place (24 degrees C) for 1 hour, or until it doubles in size.

If using ABM, do the first rise in the machine.

Gently fold the dough.

Divide the dough into 20 equal balls.

Place the dough balls into a greased pan, leaving room for them to rise.

Cover the loaf pan with wrap film and let it rest again in a tempered place for 50 minutes, or until it doubles in size.

Alternatively, plan for an overnight rise in the fridge or a cool place. Let rise at room temperature for about 45 minutes in the morning.

Preheat the oven to 200 degrees C (390 F).

Bake for 35 minutes, or until golden brown.