-I always add a "hint" of almond extract to the filling... it's just how my mom always made her filling. Feel free to use only vanilla extract, or only almond extract.
-If you live in a dry place or have trouble with baked goods drying out quickly, you may want to fill a separate 9x13 inch baking dish with boiling water and put in on the lowest rack in your oven right before you proof the rolls (place them in the warm oven to rise). This will ensure that the rolls stay moist and elastic. You will keep the water in the oven until they are baked.