This worked so well, we used ended up using a no-knead recipe for our traditional nut and poppy seed rolls...

Bread:
1.5 cups water
2 tbsp yeast
1.5 tbsp Kosher salt
8 beaten eggs
1/2 cup honey
3 sticks butter, melted
7.5 cups flour

Mix everything together, slowly adding the flour. After a dough forms, let rise until doubled and then refrigerate for at least 2 hours. Pull off a pound to pound and a half and roll out flat.

Almond Creme:
1/2 cup almond paste
1 egg
2 tbsp orange water
1 tsp almond extract
1/4 tsp sugar

Put everything in the food process and run until smooth. Spread out on dough and roll up into a flour. Dust top with 1:1:2 mix of orange zest, almonds and sugar. Back at 350 F for 35-40 minutes.