Last Updated on June 28, 2022 by Ellen Christian
This flaky Easter Nut Roll recipe is one of my favorite Easter desserts. Make my never fail nut roll recipe for your Easter dessert.
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There are a few must-have Easter recipes in my home and this is one of them. But, you might also want to try my Bread Machine Hot Cross Buns recipe.
Or, this Easter Bread Wreath is another traditional recipe that we enjoy in the spring.
Easter Nut Roll Recipe
There are many different nut roll recipes originating in different countries. It’s a popular holiday dessert in places like Slovakia, Italy, and Poland. Each is just a little bit different.
I’m not sure where this recipe originated. But, every year when we visited my aunt, she served an Easter nut roll like this.
It is basically a sweet roll recipe that is rolled out and spread with a sweet nutty filling. Then, the dough is rolled up to make a nut roll.
So, whether you are looking for a Russian nut roll recipe or a Croatian walnut roll recipe, I hope that you’ll try mine.
Tools / equipment needed for this recipe
- Stand mixer or
- Mixing bowl with a wooden spoon
- Small saucepan
- Box shredder
- Baking sheet
- Parchment paper
- Rolling pin
- A large wooden board to roll on
What kind of nuts do you use in an Easter nut roll?
Traditionally, walnuts are used in this recipe. I haven’t tried it with other types but I am sure you could substitute if you needed to.
I have seen variations where you use pecans, raisins, and even poppy seed filling. So, feel free to customize it based on what you enjoy at your home.
How to make an Easter Nut Roll
This Easter Nut Roll recipe is fairly simple.
- Make the buttery walnut filling and allow it to cool completely.
- Mix up the dough and allow it to rise.
- Roll out the dough.
- Spread the filling evenly.
- Roll up the dough into separate buns.
- Allow it to rise one more time.
- Bake, cool, and ice.
Frequently asked questions
Do you eat this warm or cold? Traditionally, this would be eaten at room temperature. This way the icing is firm. If you want to warm it up for a few seconds you can. But, not too long or the icing will melt off.
Can I freeze Easter Nut Rolls? Yes, you can. After you bake the rolls, wrap each one in freezer wrap and freeze. Don’t ice them first. When you want to serve them, defrost them and allow them to come to room temperature. Then, apply the icing.
How many nut rolls does this make? This recipe makes four nut rolls. You can double it to make more. But, I would suggest a stand mixer if you do that to mix everything well. You can also halve the recipe to make only two rolls. But, you may have extra chopped apple left.
Is this Easter Nut Roll a dessert or breakfast?
You can certainly eat it as a breakfast pastry. In my home, we treat it like a dessert. It is sweet with the filling and the icing.
But, you could make smaller rolls and let everyone have their own for breakfast as a treat.
Traditionally, this nut roll recipe would be made to give as a gift to friends and neighbors. Or, it would be served at Easter or Christmas dinner parties.
More Easter recipes
You will love this Gluten-Free Italian Easter Pie! Pastiera di Grano is an Italian dessert served at Easter. Try this gluten-free ricotta pie.
Check out this natural tie-dye fruity Easter cupcake recipe! I just love the fruity taste. Try this easy Easter cupcake recipe today.
So, this basic coconut macaroons recipe is the perfect springtime or Easter treat. When I think of coconut, it always reminds me of Easter time.
Or my Easter brownies recipe is a decadent chocolate treat.
Easter Nut Roll Recipe
This flaky Easter Nut Roll recipe is one of my favorite Easter desserts. Make my never fail nut roll recipe for your Easter dessert.
Ingredients
- 2 ½ teaspoons active dry yeast
- ½ cup milk, warmed to 110 degrees
- ⅓ cup sugar
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 ½ cups flour
For filling:
- 1 ¼ cups sugar
- ½ cup (1 stick) unsalted butter
- 1 egg
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 large honeycrisp apple, peeled, cored, and shredded
- 4 ½ cups ground walnuts
For glaze:
- 2 cups powdered sugar
- 3 tablespoons milk
Instructions
- In a mixing bowl of a stand mixer, pour the milk and sprinkle the yeast on top. Allow it to rest for 5 minutes before stirring.
- To the bowl, add the sugar, salt, and butter, beating until well blended. Add 3 cups of flour and mix until smooth.
- Change the beating attachment to a dough attachment. Slowly add the remaining flour, scraping down the sides as needed, until the flour is completely mixed.
- Place the mixer on medium speed and knead the dough for 4 to 5 minutes.
- Remove the dough from the mixing bowl and place it in a clean bowl spritzed with nonstick cooking spray. Turn the dough once to coat with oil on both sides. Cover and place the bowl in a draft-free area until the dough has doubled in size, about one hour.
- Meanwhile, make the filling by placing the sugar, butter, salt, cinnamon, and egg into a medium saucepan. As the butter slowly melts, stir the mixture together. By melting the butter over low heat and mixing the combination as it melts, the egg will not become scrambled or cooked. Continue stirring the mixture occasionally until the butter has completely melted and thickened enough to coat the back of a spoon. Stir in the walnuts and shredded apple. Remove from heat and allow to cool to room temperature.
- Prepare a large rimmed baking sheet (or two if using a smaller baking sheet) with parchment paper lightly spritzed with nonstick cooking spray.
- Punch the dough down and divide into four equal pieces. On a lightly floured surface, roll each piece of dough into a 12 x 20-inch rectangle.
- Spread 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. Press to seal the ends and tuck under. Carefully transfer the roll to the baking sheet, placing it with the seam side down.
- When all four rolls are on the baking sheet, cover loosely and place in a draft-free location and allow to rise for 30 minutes.
- Preheat the oven to 350 degrees.
- Bake the nut rolls for 30 to 40 minutes. Remove from the oven and allow to cool on a wire rack.
- To make the glaze, mix the powdered sugar and melt. Spread over the nut rolls or transfer to a piping bag with the corner snipped and drizzle over the nut rolls.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 476Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 14mgSodium: 114mgCarbohydrates: 70gFiber: 3gSugar: 32gProtein: 10g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
