Collection: Carrot and cinnamon rolls with almonds

Preparing the yeast dough

Heat the almond milk in a small saucepan over a low heat until it is lukewarm. Then pour into a small bowl, add the yeast and 1 tbsp of cane sugar, stir briefly and leave to stand for 10 minutes.

Place the flour in the mixing bowl of the food processor and make a well in the middle. Pour in the yeast and almond milk mixture. Add the remaining ingredients and knead with the dough hook of the food processor for about 8-10 minutes until the dough comes away from the sides of the bowl.

If it is too sticky, simply add a little more flour a tablespoon at a time. Knead the dough again by hand for 2 minutes on a lightly floured work surface. Coat a large bowl with a thin layer of oil, pour in the dough and lightly brush the surface of the dough with oil. Cover the bowl and leave to rise in a warm place for 1 hour. To do this, simply preheat the oven to 50 degrees, then switch it off and leave the dough to rise in it, covered.

After rising, box the dough down, knead it again briefly by hand and roll it out into a rectangle.

Preparing the filling

For the filling, mix all the ingredients together except for the walnuts and spread over the rolled-out dough using a knife. Chop the walnuts and spread half of them over the filling. Then roll up the dough from the long side.

Preparing the cinnamon buns

Grease a 25-28 cm springform pan. Divide the dough roll into 12 equal pieces and place them side by side in the springform pan with the cut edge facing upwards. Then cover and leave to rise for another 45 minutes.

Preheat the oven to 170 degrees convection. Once the yeast rolls have risen, brush them with almond milk and sprinkle with the remaining chopped walnuts. Bake for 30 minutes on the second shelf from the bottom. Then remove from the oven and leave to cool completely.

Preparing the topping

For the topping, mix the cream cheese with the powdered sugar until creamy. Finely grind the blanched almonds in a blender and stir into the cream cheese mixture. Spread this over the yeast buns and sprinkle with chopped hazelnuts.