Walnut roll

Walnut roll

Walnut roll

Yield: 1 roll
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 8 hours
Total Time: 8 hours 40 minutes

A semisweet, nutty pastry that is perfect with a cup a coffee.



  • 1 3/4 cups + 2 Tbsp. www flour
  • 1/2 tsp. yeast
  • 1 Tbsp. sugar
  • 1/2 cup + 2 Tbsp. warm milk
  • 2 Tbsp. coconut oil, room temperature
  • 2 egg yolks, room temperature
  • 1/2 tsp. salt


  • 1 cup walnuts
  • 3 Tbsp. sugar
  • 1/2 tsp. cinnamon
  • Pinch of salt
  • 1 tsp. coconut oil, room temperature
  • 1/2 tsp. amaretto
  • 1 egg white
  • Zest of 1/2 orange (optional)

Egg wash

  • 1 egg yolk


Make dough

  1. Add all dough ingredients besides salt to the bowl of a stand mixer. Mix with dough hook until smooth and elastic. Cover and let rest for 10-30 minutes.
  2. Add salt and knead on medium-low speed for a few minutes. Cover and let double in size, ~5 hours.

Make filling

  1. Pulse walnuts, sugar, cinnamon, and salt in a food processor until well ground. Add remaining ingredients and pulse until fully combined. Set aside.

Make roll

  1. Flatten dough into 1/4” thick (roughly 12”x 10” rectangle). Spread filling evenly across dough, leaving a 1/2” border.
  2. Roll up on the long side, rolling looser at the end, then pinch the seams and ends closed. Place on a baking sheet seam side down.
  3. Brush egg white on top and sides and allow to rise for 2-3 hours at room temperature, until risen.
  4. Brush again with egg white and poke top with a fork. Bake at 350°F for 25 minutes.

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