In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the butter, milk and egg. Using the dough hook on a food processor, mix for approx. 2 mins. on the lowest setting to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
Mix the almonds with all the other ingredients up to and including the cinnamon.
Roll out to a 30 x 30 cm square. Spread the filling on top, leaving a border of approx. 3 cm all the way around. Roll up the dough, cut into 12 slices (each approx. 2 cm thick), place on a baking tray lined with baking paper. Brush the cinnamon rolls with a little egg.
Approx. 25 mins. in the bottom half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, then leave to cool completely on a rack. Combine the icing sugar, crème fraîche and lemon juice, coat the cinnamon rolls with the mixture.