In large bowl, combine 1 ½ cups flour, undissolved yeast, and salt. Heat 1 cup butter, milk and water until very warm 120° to 130°F (50°-55°C). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and ½ cup flour. Beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate for 2 hours.

Divide dough in half; returning half to refrigerator. Roll remaining dough to 12-inch (30cm) square using ½ cup of cinnamon filling instead of flour on surface. Brush with melted butter; sprinkle with ½ cup of cinnamon filling. Roll opposite ends, as for jelly roll, to the center of square, making 2 parallel connected rolls. Cut double roll into 12 equal pieces. Place cut side down on greased baking sheets. Flatten to ¼-inch (6mm) thickness. Brush with melted butter. Repeat with remaining dough and cinnamon filling.

Bake at 375°F (190°) for 18 to 20 minutes or until lightly browned. Remove to wire rack to cool.

Cinnamon Filling:
In a bowl, combine 2 cups sugar and 2 teaspoons ground cinnamon. Stir to blend.
* To maintain freshness, store completely cooled cookies in airtight containers or re-sealable freezer bags and freeze for up to 1 month. Thaw for 1 hour before serving.