Add all the bread ingredients (wet first, then dry) to your bread machine and as per manufacturer’s instructions (I used the sweet dough setting).
Prepare the filling and set to one side. Pre-heat the oven to 200C.
When the dough is ready, turn it out onto a floured surface (the dough is very sticky) and knead until your dough is workable. Roll it out 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. I cut off the ragged ends but you could use them.
Using around half of the caramel/dulce de leche, spread it over the bottom of a tin or dish. Place the dough on top. With a brush or spoon, spread the remaining caramel over the tops. Sprinkle with chopped almond. Cover with a tea towel and leave to rise until double the size. Pre-heat the oven to 200C.
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!