Nut rolls are a classic that has been around for so many years. This Hungarian nut roll is homemade dough that is filled with walnuts and apple filling, rolled up, baked, and drizzled with a sweet glaze.
Give this easy nut roll recipe a try. You can serve this up with a cup of coffee, as a dessert to go with dinner, or gift to a loved one.
How to make Nut Rolls
Dough - The first step is working on your dough. Add the milk and yeast to your stand mixer bowl and let proof. Using the paddle, beat in your sugar, salt, and butter.
Add in 3 cups of the flour and beat until smooth. Switch out the paddle for the dough hook. Add in the remaining flour slowly until incorporated and then beat for an additional 5 minutes to knead the dough.
Transfer the dough to a large oiled bowl and coat the dough in the oil. Loosely cover the dough with plastic wrap and let double in a warm area. Now is the time to work on the filling.
When the dough is ready, you will want to divide it into 4 equal pieces and roll out each piece to a 12x20 rectangle.
Nut Filling - Add the sugar, butter, salt, cinnamon, and egg to a saucepan and cook on low heat until the syrup coats the back of a spoon. Remove the filling from the heat and stir in the nuts and shredded apple. You can leave out the shredded apple if you would like.
Assemble and Bake - Roll the dough up from the longest side and pinch the edge into the roll to seal the seam. Pinch the ends to seal them and gently tuck them under the roll. Transfer the rolls to the parchment-lined baking sheet, loosely cover with plastic wrap and let rise for 30 minutes.
Once the 30 minutes is up, bake the rolls according to the directions below.
Pro Tip: For a perfect browned nut roll, brush with an egg wash before baking. To make the egg wash, whisk together 1 large egg and 1 tablespoon of water in a small bowl. Brush on.
Glaze - Once you are done, drizzle your glaze on the top, slice and serve.
How to store Homemade Nut Rolls
This nut roll can be stored at room temperature in an airtight container or wrapped tightly in plastic wrap.
To get a few additional days out of your nut rolls, store them in the fridge. The key is to still place them in an airtight container.
If storing in the fridge, you can slice and eat chilled or place in the microwave for a quick reheat for a fresh out of the oven feel.
How long does Nut Roll last
You can expect your nut roll to last 2-3 days on the counter or 4-5 stored in the fridge.
You can also make your nut roll a day in advance of when you want to serve it up. I wouldn't do any longer than that, as you run the risk of the roll drying out a bit.
Can you freeze Nut Rolls
Yes, you can freeze the nut rolls for up to three months. Just wrap tightly in plastic wrap, or aluminum foil, and then place in a freezer bag or freezer container.
When you are ready to thaw the nut rolls, place on the counter or warm it up in the microwave.
Why do nut rolls crack?
If you have too much flour in the dough you will find that the nut rolls can crack. The other option for cracking is overbaking the rolls.
Adding the right amount of flour and watching cook time is how to prevent nut rolls from splitting. Just remember all ovens bake slightly different so use it as a guide.
Can I leave out the shredded apple?
Yes! You don't need to add the shredded apple but it is a nice addition.
Can I divide the recipe in half?
Yes! You'll want to divide the dough, filling, and glaze all in half.
- 2 ½ teaspoons active dry yeast or instant yeast
- ½ cup milk 110 degrees F
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 1 cup butter room temperature
- 6 ½ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup butter sliced
- 1 large egg
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 large honeycrisp apple peeled, cored, and shredded
- 4 ½ cups ground walnuts
- 2 cups powdered sugar
- 3 tablespoons milk
- In a mixing bowl of a stand mixer, pour the milk and sprinkle the yeast on top. Let it proof for 5 to 10 minutes until foamy.
- Add the sugar, salt, and butter to the mixing bowl. Turn on the stand mixer that's been fitted with a dough hook and beat until combined.
- Add 3 cups of flour and mix until smooth.
- Slowly add the remaining flour, scraping down the sides as needed, until the flour is completely combined. Continue to beat for 4 to 5 additional minutes to knead the dough.
- Oil a large mixing bowl and place the dough in the bowl. Turn and flip the dough so it's coated with oil.
- Loosely cover the plastic wrap and place in a warm area until doubled, about 1 hour.
- Place the sugar, butter, salt, cinnamon, and egg into a medium saucepan over low heat. Stir the mixture until the butter is completely melted and the mixture has thickened enough to coat the back of a wooden spoon.
- Stir in the walnuts and shredded apple and remove from the heat. Allow to cool to room temperature.
- Line a large rimmed baking sheet (or two if using a smaller baking sheet) with parchment paper. Lightly coat with nonstick baking spray.
- Punch the dough down and divide into four equal pieces.
- On a lightly floured surface, roll out each piece of dough into a 12 x 20 inch rectangle.
- Spread a quarter of the filling across the dough, leaving ½ inch on all sides.
- Roll the dough up from the longest side like a cinnamon roll or jelly roll. Pinch the edge into the roll to seal the seam and pinch the ends to seal them. Make sure the seam side is down and gently tuck the pinched ends under the roll.
- Carefully transfer the roll to the baking sheet, placing it with the seam side down.
- Repeat rolling the dough, spreading the filling, rolling the nut roll up, and transferring to the baking sheet three more times.
- When all four rolls are on the baking sheet, cover loosely and place in a warm area and allow to rise for 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the nut rolls for 30 to 40 minutes until golden brown. Remove from the oven and allow to cool on a wire rack.
- Add the powdered sugar and milk to a mixing bowl. Whisk to combine until smooth. Add additional milk 1 tablespoon at a time for a thinner consistency.
- Spread over the nut rolls or transfer to a piping bag with the corner snipped and drizzle over the nut rolls.