Preheat oven to 400°F. Prepare Coil Cakes Pan with vegetable pan spray and dust with flour.
In large bowl, sift together flour and sugar twice.
In large bowl, whip egg yolks with electric mixer on high speed until light and fluffy, about 5 minutes.
In clean bowl with clean whip, whip egg whites and salt until foamy. Add cream of tartar and continue to beat until stiff but not dry. Fold 1/3 egg whites into yolks until just blended; fold in remaining egg whites and flour mixture. Add vanilla extract. Gently fold together just until no streaks remain. Divide batter evenly into cavities, spreading to edges. Cavities should be about 1/2 full.
Bake 7-9 minutes or until toothpick inserted in center comes out clean. Remove from oven. One at a time, loosen edges of cake with butter knife and immediately turn out onto clean paper towels or parchment paper; trim away crisp edges of cake. While still hot, roll cake up in paper towel or parchment paper from short side. Repeat with remaining cakes. Cool completely.
In large bowl, beat butter and sugar with electric mixer until well combined, scraping down bottom and sides of bowl as necessary. Add vanilla and milk and beat until light and fluffy. Unroll cooled cakes and spread with filling. Reroll tightly. Sprinkle with additional confectioners' sugar, cinnamon and almonds.