Step 1
Combine milk evaporated milk sugar 1/3 cup canola oil marzipan and salt in a large microwave-safe bowl. Microwave for 50 seconds. Mix in egg then yeast. Let stand until foamy about 5 minutes.
Step 2
Add 3 cups flour and mix well. Add enough of the remaining flour to bring dough together. Knead dough in the bowl until pliable 5 to 6 minutes. Move dough to one side and grease bowl with 1/2 teaspoon oil. Cover bowl with plastic wrap and set aside until dough doubles in size about 1 hour.
Step 3
Meanwhile make topping. Combine sugar and butter in a stand mixer fitted with the paddle attachment. Beat on low speed for 1 minute. Increase speed to high and continue beating. Add marzipan almond extract and salt; beat until creamy. Add flour and beat until combined and pliable. Cover bowl and set aside.
Step 4
Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper.
Step 5
Cut dough into 20 pieces. Shape into semi-flat rolls. Arrange them in the baking pan.
Step 6
Cut topping mixture into 20 equal pieces. Place each piece between 2 sheets of parchment paper and press into a 2-inch circle. Place 1 circle over each roll. Use a butter knife to score the tops in a decorative pattern.
Step 7
Cover baking pan with plastic wrap. Let rise until doubled 45 to 55 minutes.
Step 8
Bake in the preheated oven until puffed and golden about 18 minutes.