Matcha Spelt Rolls with Bittersweet Chocolate Filling and Almond Icing

In a medium-size bowl, combine the milk, yeast, and Sucanat.
Let stand for about 10 minutes; the mixture should foam and bubble up.
In a large-size bowl, combine the flour, salt, and matcha powder.
Stir the butter and almond extract into the yeast mixture, then stir the wet ingredients into the dry.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Add more flour if the dough is too wet.
Shape the dough into a ball.
Lightly coat a large-size bowl with canola oil, turn the dough in the bowl to coat, and cover with plastic wrap.
Let rise for 60 to 90 minutes, or until doubled in size.
Line a baking sheet with parchment paper or a silicone baking mat.
Punch down the dough and divide it into 6 equal portions.
Divide the chopped chocolate into 6 portions, placing one in the center of each piece of dough.
Fold the dough over the chocolate and shape into rolls.
Place the rolls on the prepared baking sheet and loosely cover with plastic wrap.
Let rise for 40 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap and bake for 16 to 18 minutes, or until golden brown and hollow when tapped on the bottom.
Let cool on a wire rack.
For the icing, combine the almond extract and powdered sugar in a small-size bowl.
Slowly add the milk, stirring vigorously to remove lumps.
The icing should be thin enough to drizzle but thick enough to stick to the back of a spoon.
Drizzle the icing on top of each roll.