Prepare the filling by mixing the melted butter with the sugar. Set to one side.
Roll out the dough into a long rectangular shape with the shorter sides about half the length of the longer sides. Have the longer length towards you.
Brush the butter all over the dough, leaving approximately a 1cm edge all the way round. Sprinkle the brown sugar all over the top.
Very carefully, roll up from the edge facing you, as tight as you can, until you reach the end and are left with a long roll. Move the dough so that the seam edge is facing down.
Using a sharp knife or pizza cutter, cut the dough into around 15-17 slices.
Take around half of the caramel/dulce de leche and spread it over the bottom of a fairly large tin or dish.
Place the dough slices on top with a little space in between. With a brush or spoon, spread the remaining caramel over the tops. Sprinkle with chopped almonds.
Cover with a tea towel and leave to rest for about 30 minutes. Pre-heat the oven to 200℃ / 400℉.
Bake for around 16-18 minutes. The buns are ready when golden brown on top. Allow to cool for a while then serve warm and soft. Enjoy!