Warm the milk gently to 104°F (40°C).

Combine the warm milk, yeast, and granulated sugar in a bowl. Allow it to sit until frothy, about 5-10 minutes.

Mix the all-purpose flour, bread flour, salt, and ground spices in a separate bowl.

Cream together the softened butter and eggs until fully combined and smooth.

Combine the yeast mixture with the butter and egg mixture, then gradually add the dry ingredients until a dough forms.

Knead the dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl and let it rise until doubled in size, 1-2 hours.

Roll out the dough on a floured surface and spread the sweetened condensed milk mixture evenly over it.

Sprinkle the sweetened shredded coconut all over the dough before rolling it up tightly.

Cut the rolled dough into 9 equal pieces and place them in a greased baking dish, leaving space for expansion.

Cover the rolls and let them rise until puffy, about 30-45 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls until golden brown, about 25-30 minutes.

Prepare the frosting by mixing powdered sugar, cream cheese, milk, and almond extract until smooth.

Frost the warm rolls generously and top with toasted shredded coconut before serving.