Nut Roll Coffee Cake

Ingredients

• 1 packageactive dried yeast
• 60 ml (¼ cup)warm water
• 227 g (1 cup)butter, melted and cooled
• 120 ml (½ cup)warm milk
• 3egg yolks
• 25 g (2 tablespoons)sugar
• ½ teaspoonsalt
• 375 g (3 cups)plain flour
• 3egg whites
• 1 teaspoonvanilla extract
• 150 g (¾ cup)sugar
• 225 g (2¼ cups)ground walnuts
• 90 g (¾ cup)icing sugar
• 5 g (1 teaspoon)butter, softened
• 1 teaspoonvanilla extract
• 113 g (4 oz)cream cheese (optional)
• 15–20 ml (3–4 teaspoons)milk

Instructions

1. 1

   Mix the dough

   In a large mixing bowl, dissolve the yeast in the warm water. Add the melted, cooled butter, warm milk, egg yolks, 25 g sugar, salt and flour. Beat until smooth; do not knead.

2. 2

   Chill overnight

   Cover the bowl and refrigerate the dough overnight.

3. 3

   Whip the whites

   On the day you plan to roll the dough, beat the egg whites and 1 teaspoon vanilla in a small bowl on medium speed until soft peaks form.

4. 4

   Make the filling

   Gradually add the 150 g sugar, 1 tablespoon at a time, beating on high until the mixture forms stiff, glossy peaks and the sugar has dissolved. Fold in the walnuts and set the filling aside.

5. 5

   Roll the dough

   Turn the dough onto a lightly floured surface and leave it for 10 minutes, or until it is easy to handle. Divide it into thirds and roll each piece into a rectangle about 38 × 33 cm (15 × 13 inches).

6. 6

   Fill and shape

   Spread the filling over each rectangle, leaving about 1 cm (½ inch) clear around the edges. Roll each one up like a Swiss roll, starting from a long side, and pinch the seams closed.

7. 7

   Leave to rise

   Arrange the rolls seam-side down on greased baking sheets. Cover and leave to rise until doubled in size, about 45 minutes.

8. 8

   Bake the cakes

   Bake at 175°C (350°F) for 20–25 minutes, or until golden brown. Remove the cakes from the baking sheets and cool them on wire racks.

9. 9

   Mix the icing

   Combine the icing sugar, softened butter, 1 teaspoon vanilla, optional cream cheese and 15–20 ml milk.

10. 10

    Drizzle the icing

    Drizzle the icing over the cooled coffee cakes.

What is nut roll coffee cake?

Nut roll is a filled, rolled yeast bake found in several Central and Eastern European baking traditions; this version is presented as an American coffee cake. Its soft, rich dough surrounds a walnut filling whipped with egg whites and sugar.

The method keeps the dough simple by beating it smooth rather than kneading it, then chilling it overnight. That rest makes the dough easier to handle when shaping the three rolls.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2100 calories, 40g protein, 225g carbs, 120g fat.

The flour and sugars supply most of the carbohydrates, while butter and walnuts contribute much of the fat; walnuts, eggs, flour and optional cream cheese provide some protein. Pair a smaller slice with fruit or plain yoghurt for a more balanced plate.

A soft, rich dough

Butter and yolks: melted, cooled butter and egg yolks give the dough richness. Let the butter cool before mixing so it does not add excess heat to the yeast.

Flour: beat the flour in until the dough is smooth, as directed, without kneading. After its overnight chill, give it 10 minutes at room temperature before rolling so it is easier to work with.

Whipping the walnut filling

Egg whites: start at medium speed and stop when soft peaks form, then add the sugar gradually while beating on high. The mixture is ready when it holds stiff, glossy peaks and the sugar has dissolved.

Walnuts: fold them in gently so the whipped whites retain as much volume as possible. Make the filling on the same day you roll the dough, as the recipe specifies.

Rolling and sealing

Even rectangles: divide the dough into three pieces and roll each to about 38 × 33 cm. Spread the filling evenly, leaving roughly 1 cm bare at the edges to help keep it inside as you roll.

Seam side down: roll from a long edge, pinch the seam shut and place each roll seam-side down on a greased baking sheet. This helps keep the rolls closed during rising and baking.

Rising and baking cues

Second rise: cover the shaped rolls and allow about 45 minutes, checking for a clear increase in size. The dough should look roughly doubled before it goes into the oven.

Bake: at 175°C, the rolls should take 20–25 minutes. Look for a golden-brown surface, then cool them on wire racks before adding the icing.

Serving the coffee cake

The recipe works for breakfast, a snack or dessert, and the sweet walnut filling makes it substantial enough to serve in slices. For a dessert spread, offer it alongside fruit or a less-sweet accompaniment.

Add the icing after cooling so it can be drizzled over the surface rather than melting straight into a hot roll. The optional cream cheese makes the icing richer.

Recipe notes & tips

• Use warm, not hot, water and milk when mixing the dough.
• Allow the melted butter to cool before adding it to the yeast mixture.
• Prepare the walnut filling on the day you shape the rolls.
• Leave the bare border around the filling and pinch each seam firmly closed.
• Wait until the cakes have cooled before drizzling on the icing.

Variations

• Skip the cream cheese: leave it out of the icing for a simpler finish.
• Adjust the icing: add the milk gradually to reach a drizzleable consistency.
• Make smaller slices: cut the cooled rolls into thinner portions for a lighter serving.
• Serve with fruit: add fresh fruit alongside a slice for a contrasting, fresh accompaniment.

Common mistakes to avoid

• Hot liquid: very hot water or milk can harm the yeast; use warm liquid as specified.
• Warm butter: adding it while hot can overheat the dough mixture; let it cool first.
• Kneading the dough: the method says to beat until smooth, not knead.
• Overbeating after adding walnuts: fold them in gently to avoid losing too much volume from the egg whites.
• Filling to the edges: leave about 1 cm clear so the filling is less likely to escape.
• Icing hot rolls: the icing can melt away; let the cakes cool on wire racks first.

How to store

Once completely cool, store the iced rolls in an airtight container in the refrigerator for up to 3 days, particularly if the optional cream cheese is used. Warm individual slices gently in the microwave or in a low oven.

Frequently asked questions