First: Prepare one batch of basic sweet dough.

Second: Prepare the filling and apply to dough.

When dough is approximately 15 minutes from completing the second rising, begin preparing the filling.

With a spoon, mix all filling ingredients listed until well combined.

Roll dough out into a large rectangle approximately 1/2 centimeter thick (or so). Rectangle should be approximately 12 inches by 18 inches in size.

With your hands, spread the filling across the dough. The goal is to accomplish a consistent layer across the entire surface.

Roll the dough into a long roll. Start the rolling on the long edge so you end up with a roll about 18 inches in length. Keep the roll pretty tight by slowly rolling bit by bit back and forth across the roll.

Slice the roll into slices approximately 1 inch in thickness.

Place rolls in a greased pan.

Third: Cook the rolls.

Preheat oven to 175 C / Gas Mark 4.

Allow rolls to rise in the pan for an hour. Or perhaps for 15 minutes if you are impatient. :)

Cook rolls for 12-15 minutes. Test them by poking with a toothpick. If it comes out clean, then they should be done.

Fourth: Ice and eat.

Combine all ingredients for the icing and mix with a blender until smooth.

Serve up a cinnamon roll, dollop on a generous measure of icing and enjoy. :)

Variations:

Ok, maybe not huge variations. However, rather then using almond extract in the icing you can use vanilla extract or your own favourite flavouring.

Also, if you like, you can roll the dough out thicker and use more filling if you like for a more cinnabon-style roll. Or you can cut the rolls a little taller (i.e. 1 1/2 inches or so).

Storage:

When rolls are warm (not hot), place into an airtight container (plasticware or plastic bags such as ziplock, etc). Remove as much air as reasonable if in a plastic bag. Rolls can be frozen for later consumption.

When serving from cold, microwave for approximately 1 minute (give or take depending on your microwave)

If you want to melt the icing a bit, place on the hot roll and microwave for another 5-10 seconds.