Filling:

Fit standing mixer with paddle attachment and mix almond paste, confectioners' sugar, brown sugar, cinnamon and cream cheese until smooth. Cover with plastic and refrigerate until ready to use.

Dough:

Adjust oven rack to upper middle and lower middle positions and heat oven to 200 degrees. When oven reaches 200 degrees, shut oven off. Lightly grease large bowl with non-stick cooking spray. Line 2 baking sheets with parchment paper and spray with cooking spray.

Mix milk, honey, melted butter, yolks, and vanilla in large measuring cup. Mix flour, yeast, and salt in bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4 - 6 minutes. (sticky dough) Turn dough onto heavily floured work surface, shape into ball, and transfer to greased bowl. Cover bowl with plastic wrap and place in turned off oven until dough is nearly doubled, about 20 minutes.

On a lightly floured work surface, divide dough into 2 equal pieces. Working with one piece of dough at a time, roll dough into 18 by 9 inch rectangle with long side facing you. Spread with half of the filling and roll up dough. Brush top with water, then press to seal and transfer, seam side down, to parchment lined baking sheet. Repeat. Shape each cylinder into ring. Using paring knife, make cuts around outside of dough and shape.

Cover with plastic wrap coated with cooking spray and return to oven until rings have puffed slightly (30 -40 minutes). Remove from oven and heat oven to 375 degrees.

Topping:

Whisk reserved egg whites in small bowl, then brush rings with egg whites. Sprinkle with almonds and bake until deep brown, about 25 minutes, switching and rotating pans halfway through baking. While rings are baking or cooling, whisk confectioners' sugar, cream cheese, milk, and vanilla in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.