• In a jug or bowl, combine the luke-warm milk with the yeast and the tablespoon of sugar set aside for 5-10 minutes or until the mixture is foamy and frothy. After it's all frothy, stir in the remaining half-cup of sugar, butter and olive oil. Whisk together.

Preparing the Dough with a Stand Mixer

• If you're using a stand mixer, pop on the hook attachment and add the flour, cinnamon, all-spice and salt to the bowl and combine. Add the yeast/sugar/oil mixture to the dry ingredients. Turn the machine onto low and work until the dough begins to come together. It will look dry but don't worry, the carrots will add more moisture. Stop the mixer and add the grated carrots and then continue the machine on medium for around 5 minutes or until the dough is soft and elastic. Tip - if you turn the machine up to high for a few seconds, the dough will slap against the sides of the bowl when it's ready.
• Transfer the dough to a lightly floured surface and add the sultanas. Knead for another minute or so by hand until the dough is smooth and dimple-free (besides the lumps made by the sultanas). Form it into a ball and place in a large, lightly greased bowl. Cover the bowl with clingfilm or a wet cloth and leave in a warm place to proof until double in size. This will be 1-2 hours, depending on how cool or warm your house is.

Preparing the Dough by Hand

• If you are working by hand, combine your bloomed yeast/sugar/oil mixture with the dry ingredients in a large bowl. Do this part with a spoon until it begins to come together and then continue with your hands working the dough until it comes together in a large mass. At this point, add the grated carrots and work them into the dough.
• Lightly dust your counter top with flour and turn the dough out on to it. Knead the dough, adding a touch of flour at a time if its too sticky (I usually end up adding up to 2 tablespoons) for around 8 minutes or until the dough is soft and smooth.  Fold in the sultanas and continue kneading to work them in until the dough is smooth and dimple-free.
• Form it into a ball and place in a large, lightly greased bowl. Cover the bowl with clingfilm or a wet cloth and leave in a warm place to proof until double in size. This will be 1-2 hours, depending on how cool or warm your house is.

To Make the Buns

• Line a slice tray with baking paper and punch down the proofed dough . To achieve similar size buns, weigh the dough and divide the weight by 12 to get an individual weight (it's usually around 100 grams each) or just cut the dough into 12 portions the best you can if you're not too fussing. Roll each portion in to a ball and place them on the baking tray with a small space between each ball. Cover the tray with clingfilm and leave for 30-45 minutes to increase in size by half.
• Meanwhile, place the walnuts in a food processor and pulse to a rough crumb. Transfer the crumb to a bowl and add the remaining streusel ingredients. Using your fingers, rub the mixture together to a wet but textured sand consistency. You want smaller crumbs and bigger ones (the size of a pea).
• In a separate bowl, combine the maple syrup and butter to create a glaze. 
• Pre-heat the oven to 200° C (390° F).
• After increasing by half, brush each bun with a good amount of the maple glaze. Follow with a good sprinkle of the walnut streusel on each bun. Place the buns in the oven and bake for 25 minutes or until a deep golden. 
• Remove from the oven and carefully add more glaze to the buns.

To Add the Cream Cheese Drizzle

• Allow the buns to cool.
• Combine the ingredients together and mix until smooth. Gently heat the drizzle in 10-seconds increments in the microwave until pourable. You can also do this over really low heat in a small saucepan. Gently drizzle the frosting over the top of the buns with a spoon. Add as much as you like .