Name: Grandma’s Nut Roll Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 2 h 30 min
Cuisine: Eastern European
Ingredients: ½ cup milk; 2 packets active dry yeast (¼ ounces each); ½ cup sugar; 1 teaspoon salt; 1 cup butter, softened (room temperature); 1 cup sour cream; 3 large eggs, lightly beaten; 5½ cups all purpose flour (plus more for rolling out); 1 pound walnuts, ground (about 4 cups); ¼ cup milk; 2 tablespoons butter, melted; 1 cup sugar; 1 teaspoon ground cinnamon

Jump to Recipe

Introduction

Grandma’s Nut Roll is a classic Eastern European pastry featuring a soft, slightly tangy dough filled with a rich, cinnamon-spiced walnut filling. This time-honored recipe yields tender, aromatic rolls perfect for sharing at holiday gatherings or as a comforting treat with coffee.

A white plate holds a circle of sliced nut rolls, each slice showing two visible layers: a light golden brown soft bread outer layer and a darker brown nut filling swirled inside, creating a spiral pattern. The rolls have a slightly crusty texture on the outside and a moist filling inside. Above the plate, a whole uncut nut roll with a golden brown, shiny and smooth crust rests on a wire rack. To the left of the plate, a white dish holds a stick of pale yellow butter beside a knife with a wooden handle lying on the white marbled surface. A blue and white striped cloth is placed near the plate on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup milk
2 packets active dry yeast (¼ ounces each)
½ cup sugar
1 teaspoon salt
1 cup butter (softened, room temperature)
1 cup sour cream
3 large eggs (lightly beaten)
5½ cups all purpose flour (plus more for rolling out)
1 pound walnuts, ground (about 4 cups)
¼ cup milk
2 tablespoons butter, melted
1 cup sugar
1 teaspoon ground cinnamon

Instructions

Step 1: In a small bowl, heat ½ cup milk to 100° to 110° F. Dissolve the yeast in the warm milk along with 1 teaspoon of sugar. Let it sit until foamy.
Step 2: In the bowl of a stand mixer, combine the yeast mixture, ½ cup sugar, salt, softened butter, eggs, sour cream, and 1 cup of flour. Mix using the dough hook on medium speed.
Step 3: Gradually add 2 more cups of flour while mixing. Then add an additional 2 cups of flour, for a total of 5 cups, mixing until the dough pulls away from the sides of the bowl.
Step 4: The dough should be slightly sticky but not wet. If needed, add another ½ to 1 cup of flour to achieve the right consistency.
Step 5: Form the dough into a ball with your hands. Place it in a buttered bowl and cover loosely with buttered aluminum foil. Let it rise in a warm place for 1 hour.
Step 6: While the dough rises, prepare the filling by mixing ground walnuts, 1 cup sugar, ¼ cup milk, melted butter, and cinnamon in a bowl until it forms a paste.
Step 7: After rising, punch down the dough and divide it into 4 equal pieces.
Step 8: On a lightly floured surface, roll each piece into a 12 x 10 inch rectangle about ¼ inch thick.
Step 9: Spread the walnut filling evenly over each rectangle, leaving a ½ inch border around the edges.
Step 10: Roll the dough tightly from the long edge, starting in the center and moving to the sides, enclosing the filling. Seal the seam and tuck the edges underneath the roll.
Step 11: Place the rolls seam-side down on a baking sheet lined with parchment paper or foil. Cover them loosely with greased foil and let rise for 30 minutes.
Step 12: Preheat the oven to 350°F (175°C).
Step 13: Bake the nut rolls for 30 to 35 minutes, until the tops are golden brown and the rolls sound hollow when tapped. The internal temperature should be above 160°F.
Step 14: Cool completely on a wire rack before slicing and serving.

Tips & Variations

For a richer flavor, toast the walnuts lightly before grinding.
You can substitute sour cream with plain yogurt for a slight tang and moist texture.
Try adding a teaspoon of vanilla extract to the dough for extra aroma.
Use almond or pecan nuts instead of walnuts for a different nutty profile.
Store leftover rolls in an airtight container to keep them soft.

Storage

Store nut rolls in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw at room temperature and warm gently in a 300°F oven for about 10 minutes to refresh the texture.

How to Serve

A close-up of a sliced rolled pastry showing three layers: the outer golden brown smooth crust, a middle light beige soft dough layer, and an inner filling layer of finely chopped brown nuts or cinnamon sugar, all visible in a spiral pattern from the center to the outer edge, placed on a wooden cutting board with slight texture, set against a white marbled background, with a blurred white jug in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, you can prepare the dough and filling a day ahead. After mixing the dough, refrigerate it overnight and bring to room temperature before rolling out. The filling can be stored covered in the fridge as well.

What if my dough is too sticky or too dry?

If the dough is too sticky to handle, gradually add more flour a tablespoon at a time. If it’s too dry and crumbly, add a small amount of warm milk or water until it becomes soft and pliable.