Almond-Hazelnut Cinnamon Buns
For the dough: Place the flour in the bowl, make a well in the center, add the crumbled yeast to the well, add the milk and some sugar and stir until the yeast dissolves. Sprinkle with a little flour from the edges, cover and set aside in a warm place for 20 minutes.
Cut the filling: Cut the marzipan into cubes and place in a bowl with the brown sugar. Add the nuts, egg whites, cinnamon and rum and beat until smooth. Spread over the dough with a spatula then roll the dough up from a long side.
With a sharp knife, cut into 5 cm (approximately 2-inch) wide pieces. Grease a springform pan and arrange the cinnamon rolls in the pan, cut-side up. Cover and let rise for 30 minutes.
Bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes. Remove from the oven, let rest briefly then remove from the pan and spread the warm apricot jam over top. Let cool on a wire rack.