Cinnamon Rolls: Place 1 tablespoon of the sugar, warm milk and yeast in a standing mixer bowl and let sit for 5 to 7 minutes or until it begins to foam.
Next connect the bowl to the mixer with the hook attachment and add in the rest of the sugar, flour and almond meal and mix until combined on medium speed.
While on high speed add in 1 egg at a time until combined and then add in the butter and mix on high for 3 to 4 minutes.
Place the dough in a bowl and cover with plastic wrap and let sit for 1 hour.
Next, roll out the dough on a clean surface dusted with flour until the dough is 18”x24” in size and then evenly sprinkle on the brown sugar, cinnamon, honey, walnuts and currants covering all of the surface area.
Roll the dough up and slice 2” slices and place them in a large, 15”, buttered cast iron skillet, wrap in plastic and let it sit for another hour.
Bake the cinnamon rolls for 22 to 25 minutes or until they are browned on the top and cooked in the center.
Icing: While the cinnamon rolls are baking, whip together the butter, cream cheese, sugar, vanilla and whole milk until it is light and fluffy.
Once the cinnamon rolls are done pour the icing all over the top and serve warm!