Two Hour Nut Roll

Two Hour Nut Roll


Nut roll like kiffles does not have to be eaten only during the holidays. I consider this dessert like a box of cupcakes, they can be eaten any time! That might make it obvious I’m the youngest of 5 girls and by the time they got around to me a cupcake for breakfast was alright. This is my Aunt’s recipe and it has been tweaked so that it’s a little sweeter. 

Nut roll can be slightly intimidating,  I think of it as a big kiffle, but that’s just me.  A helpful tip is to roll the dough tightly so you get more swirls. The dough rolls out easily so don’t worry, this is easier than Pie Dough!  There’s no sticking to the rolling-pin and crumbling, that’s what happens in my kitchen. But that’s another dough problem I will master one day. This makes 4 rolls, I made one an apricot roll because I love apricot filling.  This recipe does take 2 hours to make but it’s worth it. If you consider the time it takes to make a grocery list, get in the car, find what you need and stand in line  to buy a box of cupcakes, it’s really not an investment that takes much longer.

The recipe calls for cake yeast, which I knew nothing about. I have since learned a couple of things about cake yeast. I stood in the baking isle for far too long trying to find cake yeast only to learn it’s in the dairy case. There are also conversion charts on Google that can help if cake yeast is not available in your area. Thank you Google!

Ingredients for the Roll

6 cups flour sifted

1 teaspoon salt

3 tablespoons sugar

2 cake yeast

1/2 cup warm milk

1/2 lb butter (room temperature)

3 eggs beaten

1 Cup Sour cream

1 egg yolk (for egg wash)

Ingredients for the Nut Filling

3 egg whites

3 tablespoons powdered sugar

1 lb ground walnuts

1 tablespoon milk

Directions for the Nut Filling

You can make the Nut Filling ahead of time and store in the refrigerator until ready

Beat the 3 egg whites until stiff

Add 3 tablespoons of powdered sugar

Add 1 Tablespoon of Milk to Moisten

Mix well

Set a side or refrigerate until ready to use


Warm the milk in the microwave until it reaches 115 degrees ( it took me about 35 seconds)

Dissolve the yeast in the warm milk

Combine the flour, butter, salt, sugar, eggs and sour cream in a large bowl

Add yeast and milk mixture

Blend well

Divide dough into four (4) parts

Roll out each part, thin as for jelly roll (I rolled mine into a rectangle and trimmed excess with a pizza cutter)

Spread with nut filling or apricot butter

Roll and place in greased pan and allow to rise for one (1) hour or until double in bulk

Make egg wash with one egg yolk and 1 tablespoon of water

Mix well

Brush on roll before baking

Bake 35 minutes at 350 degrees

Cool on Cooling Rack for 15 minutes

Sprinkle with Confectioners Sugar

nut roll







  1. I’m saving this recipe because my husband looooves nut rolls. I’ve never made one myself but you inspired me to try it. 🙂
    Do you know if you can freeze them well? Looking at the ingredients I assume it shouldn’t be an issue..
    Thanks for a great recipe! 🙂

    • Hi Natanja! Yes, you can freeze the nut roll for up to 6 months. Let me know how it turns out!