1On a lightly floured surface, roll dough into a 15 x 9-inch rectangle. Transfer to a lightly greased or sprayed baking sheet (jelly roll pan).
In a small bowl, beat cream cheese and sugar until smooth.
Beat in egg and extract (filling will be soft).
Spread filling down center of rectangle; sprinkle with vanilla candy chips.
On each long side of dough, cut 1-inch wide strips, about 1/2 inch from filling.
Starting at one end, fold alternating strips at an angle across filling.(like braiding but let filling show.) Seal ends. Cover and let rise in a warm place for about one hour.
Brush with milk.
Bake at 350^ for 20-30 minutes or just until golden brown.
Cool pan on rack.
In a small bowl, combine sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over warm coffeecake. Sprinkle with almonds.