Grease the baking pan with butter and dust with flour.

Preheat the oven to 170℃ (convection) or 180℃ (top/bottom heat mode).

Peel the carrot and grate it on a fine grater.

Transfer the dry ingredients for the dough into a large bowl, add butter in pieces and an egg - mix together.

Add the carrot to the bowl with the dough and knead together.

If the dough doesn't come together into a uniform mass, add milk in portions while continuously kneading the dough.

Turn out the dough onto a lightly floured countertop and knead briefly.

Roll out the dough into a thin sheet - with a maximum thickness of 0.5 cm.

Brush the top of the dough with melted butter.

Mix sugar and cinnamon together.

Sprinkle the mixture over the top of the dough.

Sprinkle the dough with chopped nuts.

Roll the dough into a fairly tight log.

Cut the dough into 8 slices with a sharp knife.

Arrange the rolls in the prepared baking dish.

Place the dish in the oven and bake the rolls for about 20-25 minutes - until nicely browned.

After baking, cool the rolls.

Sift the powdered sugar into a bowl and add milk in portions - stir continuously until all the sugar dissolves and you get a slightly runny glaze.

If you wish, you can also add a little cinnamon to it.

Glaze the buns with the icing.

Finally, sprinkle the buns with chopped nuts.