These Sweet Nut-Stuffed Rolls combine a tender, buttery yeast dough with a rich filling of brown sugar and chopped walnuts or pecans. Rolled into swirls, brushed with melted butter, and baked to golden perfection, they deliver a delightful balance of soft, fluffy crumb and crunchy nutty sweetness. Perfect for breakfast, brunch, afternoon tea, or dessert, these rolls pair beautifully with coffee or tea and make an impressive treat for gatherings. The easy freeze-and-slice step ensures consistent shapes, while the egg wash finish lends a glossy, bakery-style appeal.
Cooking Time
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Dough Preparation & Kneading: 15 minutes
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First Rise: 50–60 minutes
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Shaping & Chilling: 20–25 minutes
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Second Rise (in pan): 15 minutes (optional)
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Baking: 30–35 minutes at 180 °C (356 °F)
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Total Time: Approximately 2 hours 30 minutes
Ingredients
For the Dough:
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450–500 g (3¾–4 cups) all-purpose wheat flour
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13 g (½ oz) fresh yeast
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10 g (½ tsp) vanilla sugar
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2 Tbsp granulated sugar
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5–6 g (1 tsp) salt
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250 ml (1 cup) warm milk
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50 g (1½ oz) unsalted butter, softened
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150 g (4½ oz) unsalted butter, melted, for brushing
For the Filling:
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100–150 g (3.5–5.3 oz) walnuts or pecans, roughly chopped
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5 Tbsp brown sugar
For the Egg Wash:
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1 egg yolk
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1 Tbsp milk
Step-by-Step Cooking Directions
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Activate the Yeast
In a small bowl, combine fresh yeast, 2 Tbsp sugar, vanilla sugar, and warm milk. Stir until the yeast dissolves, then let sit 5–10 minutes until frothy. -
Form the Dough
In a large mixing bowl, whisk together 450 g flour and salt. Pour in the yeast mixture and add 50 g softened butter. Mix with a wooden spoon or your hands until a shaggy dough forms. Transfer to a lightly floured surface. -
Knead Until Smooth
Knead 8–10 minutes, adding up to 50 g more flour if too sticky, until the dough is elastic and smooth. -
First Rise
Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot 50–60 minutes, until doubled in size. -
Prepare the Filling
While dough rises, mix chopped nuts and brown sugar in a bowl. Set aside. -
Divide & Rest
Punch down the dough. Divide into two equal pieces and shape each into a ball. Let rest 10 minutes under a towel. -
Roll & Brush
On a floured surface, roll one dough ball into a 30 × 40 cm rectangle. Brush evenly with half the melted butter (75 g). -
Add Filling & Roll
Sprinkle half the nut–sugar mixture over the buttered dough, leaving a 1 cm border. Starting from a long edge, roll tightly into a log. Pinch the seam to seal. -
Chill for Easier Slicing
Place the log in the freezer 15–20 minutes to firm up. -
Slice & Arrange
Remove from freezer and cut into 12 even slices (~2.5 cm thick). Grease a baking pan and arrange rolls, cut side up, spacing for expansion. -
Optional Second Rise
Cover loosely and let rise 15 minutes for a lighter texture. -
Egg Wash
Whisk egg yolk and 1 Tbsp milk. Brush each roll generously. -
Bake
Preheat oven to 180 °C (356 °F). Bake 30–35 minutes until golden brown and crisp on top. -
Cool & Serve
Let rolls cool 5 minutes before serving. Enjoy warm with coffee or tea.
Nutritional Information
(Per roll; yields 24 rolls)
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Calories: 280 kcal
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Protein: 5 g
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Carbohydrates: thirty-five g
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– Sugars: 12 g
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– Fiber: 2 g
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Fat: 14 g
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– Saturated Fat: 7 g
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Sodium: 180 mg
The Origins and Popularity of the Recipe
Nut-studded sweet rolls trace back to European bakery traditions—Eastern European “nut rolls” (beigli) and Scandinavian cardamom buns share similar shaping and fillings. Modern home bakers embraced the freezer-chill-slice method for consistent swirls, making these rolls viral among meal-prep enthusiasts and brunch hosts. Their appeal lies in simplicity: everyday pantry ingredients translate to bakery-quality pastries with minimal fuss.
Reasons Why You’ll Love the Recipe
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Visual Appeal: Striking spirals of dough and filling look professional.
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Make-Ahead Friendly: Dough can be refrigerated overnight; assemble and bake fresh.
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Customizable: Fill with cinnamon sugar, chocolate spread, or fruit preserves.
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Family Favorite: Kids and adults alike enjoy sweet, nutty textures.
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Portable: Perfect for picnics, potlucks, or on-the-go breakfasts.
Health Benefits
Whole wheat flour provides fiber and B vitamins when you substitute half the all-purpose flour. Nuts deliver heart-healthy monounsaturated fats, protein, and minerals like magnesium. Yeast bread offers B vitamins and slow-burning carbohydrates for sustained energy. Portion control keeps indulgence balanced within a varied diet.
Serving Suggestions
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With Hot Beverages: Pair with coffee, tea, or hot cocoa for cozy indulgence.
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Topped with Glaze: Drizzle a simple powdered sugar glaze or cream cheese icing.
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Alongside Fruit: Serve with fresh berries or sliced stone fruit to cut sweetness.
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Brunch Platter: Combine with quiches, yogurt parfaits, and fruit salad.
Common Mistakes to Avoid
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Underproofing Dough: Insufficient rise yields dense centers—wait for doubling.
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Skipping Chill: Soft logs are hard to slice cleanly—freeze briefly.
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Overfilling: Excess filling can burst through seams during baking.
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High Oven Temp: Too high browns tops before centers bake—maintain 180 °C.
Pairing Recommendations
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Wines: Sweet Riesling or Moscato pairs with nutty sweetness.
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Beers: Belgian tripel or amber ale contrasts rich flavors.
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Non-Alcoholic: Chilled apple cider or ginger tea complements the rolls.
Cooking Tips
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Even Splits: Use a ruler or mark dough for consistent spiral thickness.
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Butter Temperature: Melted but not hot butter spreads evenly without cooking dough.
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Dough Temperature: Room-temperature dough rolls and seals best.
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Pan Size: Use a deep pan to catch any drips and support tall swirls.
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Leftovers: Refresh in a 160 °C oven for 5 minutes to re-crisp.
Similar Recipes to Try
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Cinnamon Sugar Swirl Rolls
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Chocolate Babka
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Apricot & Almond Danish Rolls
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Poppy Seed Kolaches
Variations to Try
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Cinnamon Raisin Rolls: Omit nuts; fill with cinnamon sugar and raisins.
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Apple Walnut: Add thin apple slices and walnuts with brown sugar.
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Savory Herb & Cheese: Replace sugar with herbs and cheese for savory pinwheels.
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Chocolate Hazelnut: Spread Nutella and sprinkle chopped hazelnuts.
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Maple Pecan: Swap brown sugar for maple syrup and add chopped pecans.
Ingredient Spotlight
Fresh Yeast
Fresh yeast—available in small compressed blocks—offers robust rising power and subtle yeast flavor. Dissolve it in warm liquid with sugar to activate; look for foaming as confirmation before adding to flour. Store fresh yeast in the refrigerator and use within its short shelf life for best results.
Conclusion
These Sweet Nut-Stuffed Rolls elevate home baking with dramatic swirls, melting cheese pockets, and golden crusts that roar of hospitality. Perfect for festive mornings or leisurely brunches, they’re as crowd-pleasing as they are straightforward. Embrace this recipe as your go-to for memorable gatherings, and let each swirl delight your guests with buttery, nutty warmth.
Frequently Asked Questions
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Can I substitute active dry yeast for fresh yeast?
Yes—use 1¾ tsp active dry yeast; proof it in the warm liquid with sugar first. -
Can I use half whole wheat flour?
Substitute half the flour with whole wheat, adding a bit more water if needed. -
How do I store leftovers?
Keep cooled rolls in an airtight container at room temperature for up to 2 days. -
Can I freeze the shaped rolls before baking?
Freeze on a tray until firm, then bag; bake from frozen, adding 5–7 minutes. -
Why didn’t my dough rise?
Check yeast freshness and ensure liquids are 38–43 °C (100–110 °F). -
How do I prevent filling from leaking?
Seal seams well and avoid overfilling; chill logs before slicing. -
Can I add spices to the filling?
Yes—cinnamon, cardamom, or pumpkin pie spice complement the nuts. -
What if my rolls are underbaked in the center?
Reduce oven temperature to 170 °C and bake 5–10 minutes longer, covered with foil if tops brown too much. -
Can I make mini rolls?
Slice logs thinner (~1.5 cm) and reduce bake time to 15–20 minutes. -
Is vanilla sugar necessary?
It adds subtle aroma; replace with 1 tsp vanilla extract if unavailable.