In a mixing bowl, beat cream cheese with sugar, vanilla extract, and almond extract until smooth, about 2-3 minutes. Divide mixture into four bowls, tint with food coloring, and chill.

In a large bowl, whisk together flour, sugar, and salt. In a stand mixer, combine warm milk with yeast and let it foam for about 5 minutes. Add eggs, vanilla, and dry ingredients, then knead for 8-10 minutes, adding softened butter until a sticky dough forms. Allow to rise until doubled, about 1 to 1.5 hours.

Roll out the risen dough into a 12” x 16” rectangle, spread one portion of cream cheese filling, roll tightly, slice in half, and twist the two halves. Repeat with the second half of the dough.

Place the twisted loaves into greased loaf pans, cover, and let rise for about 1 hour until puffed.

Preheat oven to 350°F (175°C). Bake for 30-40 minutes until golden brown and internal temperature reaches 185-190°F. Brush tops with sugar syrup for a glossy finish.

Cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve. Leftovers can be wrapped and stored in the refrigerator for up to 5 days or frozen for 1-2 months.