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Nut Roll Recipe

This homemade Nut Roll Recipe features soft, buttery yeast dough wrapped around a rich, sweet walnut filling. It's a classic holiday pastry that's perfect for Christmas, Easter, family gatherings, or enjoying with a hot cup of coffee.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: Eastern European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 4½ cups all-purpose flour
  • 2¼ teaspoons active dry yeast 1 packet
  • 1 cup warm whole milk 105–110°F
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
For the Walnut Filling
  • 3 cups finely ground walnuts
  • ¾ cup brown sugar
  • 3 tablespoons unsalted butter melted
  • ¼ cup warm whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
For the Egg Wash
  • 1 large egg
  • 1 tablespoon milk
Optional Garnish
  • Powdered sugar
  • Chopped walnuts
  • Honey glaze

Equipment

  • 1 Large mixing bowl For mixing and proofing the dough
  • 1 Small Mixing Bowl For preparing the walnut filling
  • 1 Measuring Cups & Spoons Accurate measurements
  • 1 Rolling Pin Roll the dough evenly
  • 1 Pastry Brush Apply the egg wash
  • 1 Baking Sheet or Loaf Pan Bake the nut roll
  • 1 Parchment Paper Prevent sticking
  • 1 Cooling Rack Cool the loaf evenly

Method
 

  1. Combine the warm milk and sugar in a large bowl. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
  2. Add the melted butter, eggs, vanilla, salt, and flour. Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic.
  3. Transfer the dough to a greased bowl, cover, and let it rise for about 1½ hours or until doubled in size.
  4. Mix the ground walnuts, brown sugar, melted butter, warm milk, vanilla, cinnamon, and salt until a smooth, spreadable filling forms.
  5. Roll the dough into a large rectangle about ¼ inch thick. Spread the walnut filling evenly over the dough, leaving a small border around the edges.
  6. Roll the dough tightly into a log, pinch the seam closed, and place it seam-side down on a parchment-lined baking sheet. Cover and let it rise again for 30–45 minutes.
  7. Brush the loaf with the egg wash and bake at 350°F (175°C) for 35–40 minutes, or until golden brown.
  8. Cool the nut roll on a wire rack before slicing. Dust with powdered sugar or drizzle with honey glaze before serving, if desired.

Notes

  • Use fresh walnuts for the richest flavor.
  • Don't overheat the milk or it may prevent the yeast from rising.
  • Allow the dough to complete both rises for a soft, fluffy texture.
  • Cool completely before slicing to keep the walnut filling intact.
  • Store tightly wrapped to keep the loaf fresh and moist.