Combine flour, eggs, sugar, milk, and yeast in a stand mixer with a dough hook. Mix until a rough dough forms, then add butter gradually. Add salt and knead on medium speed until smooth, 12 to 15 minutes. Transfer to an oiled bowl, cover, and rise until increased by one-third. Refrigerate overnight for best results.

For the filling, blend carrots, almonds, pecans, butter, sugar, cinnamon, egg, vanilla, cornstarch, and salt until creamy but slightly textured.

Roll dough to 1/4 inch/6 mm thick. Spread filling evenly. Cut into strips and roll into spirals. Arrange on a parchment-lined baking sheet, cover with plastic wrap, and rise for 40 to 50 minutes, until puffed by 1 1/2 times.

If using, brush with cream. Bake at 330°F/165°C convection for 25 to 30 minutes, until golden. Simmer water, sugar, date syrup, and cinnamon until sugar dissolves and syrup thickens slightly.

Pour warm syrup over hot rolls. Cool slightly. Whisk glaze ingredients until smooth, then spread over cooled rolls or serve alongside.