Nut Roll

"This is my favorite nut roll recipe, because it comes out great every time. I have included recipes for two different fillings (Pecan and Maple Walnut). Each of the filling recipes will make enough to fill 4 nut rolls. These are a nice treat for breakfast/brunch :) Prep time includes rising time."
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Ready In:
2hrs 5mins
4 Nut Rolls




  • Fillings: Pecan Filling: Melt 1 cup (2 sticks) magarine over low heat.
  • Stir in 1/2 cup sugar and 1/4 cup vanilla extract.
  • Add 7 cups of ground pecans and blend well.
  • Maple Walnut Filling: Melt 3/4 cup (1 1/2 sticks) margarine over low heat.
  • Stir in 1/2 cup sugar, 3 Tablespoons imitation maple flavor.
  • Add 5 cups ground walnuts and blend well.
  • Dough: In a large bowl, thoroughly mix 2 cups flour, sugar salt and undissolved yeast.
  • In a sauce pan, combine sour cream, water and magarine.
  • Heat over low heat until mixture is very warm (120°-130°F), margarine does not need to melt.
  • Gradually add to dry ingredients and beat 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
  • Add eggs and 1 cup flour.
  • Beat mixture at high speed for 2 minutes, scraping bowl occasionally.
  • Stir in enough additional flour to make a soft dough.
  • Turn dough on to a lightly floured board; knead a few times to form a ball.
  • Cover dough and let rest for 10 minutes.
  • Divide dough into 4 equal pieces.
  • Roll each piece into a 14x12 nch rectaangle.
  • Spread each piece of dough with 1/4 of the nut filling.
  • Roll each one up (from the long side), as for a jelly roll.
  • Seal edges.
  • Place rolls on greased baking sheets, sealed edges down.
  • Cover and let rise in a warm, draft free place until doubled in bulk (about 1 hour).
  • Bake rolls at 350°F for about 35 minutes, or until done.
  • Remove from baking sheets, and cool on wire racks.
  • When cool, drizzle tops of rolls with confectioner's sugar frosting (optional).

Questions & Replies

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  1. This is an excellent dough recipe which my mother made for years and now I make it<br/>every year. The other review mentioned only seeing that you need 3 cups of flour. That<br/>is initially. After you add the third cup of flour at step 11, notice step 13. You need to<br/>keep adding additional flour, about a cup at a time, until the dough is just right. You know<br/>you have enough flour when the dough pulls away from the sides of the mixing bowl and<br/>stays together and feels nice and smooth. I can't comment on the filling, though, because<br/>it is different from my walnut filling recipe. Mine is: Grind 8 cups of walnuts. Then in a large<br/>bowl beat 8 egg whites until stiff. Gradually add 1 1/2 cups sugar and 1 tsp. vanilla. <br/>Gradually add the 8 cups of ground walnuts. Excellent walnut filling recipe.
  2. dough ingredients say 6-7 cups flour, however, directions only call for 3 cups being added. Now I question the entire recipe's quantities.


I'm married (46 years to the same lucky guy) and have 2 kids, a daughter 41, a son 36, and 2 beautiful grand daughters (8 yrs and 6 yrs). I have always enjoyed cooking and baking, especially breads :) One of my favorite quotes:?? Computers are like air conditioners; they stop working when you open Windows.
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