Italian nut rolls

Here’s a classic Italian Nut Roll recipe — soft, slightly sweet yeast dough filled with a rich nut and honey filling, perfect for holidays or dessert 🍯🌰

Yields: 2 medium rolls
Time: ~3 hours (includes rising)

Ingredients

Dough:

4 cups (500 g) all-purpose flour
½ cup (100 g) sugar
1 packet (7 g / 2 ¼ tsp) active dry yeast
½ tsp salt
¾ cup (180 ml) warm milk
¼ cup (60 g) butter, softened
2 large eggs
1 tsp vanilla extract

Filling:

1 ½ cups (200 g) finely chopped walnuts or mixed nuts
½ cup (100 g) sugar
2 tbsp unsweetened cocoa powder
¼ cup (60 ml) milk
2 tbsp butter, melted
1 tsp vanilla extract
Optional: 1–2 tbsp honey or a pinch of cinnamon

Glaze:

1 egg, beaten (for brushing)
Optional: powdered sugar glaze

Instructions

Prepare the dough
- In a small bowl, dissolve yeast in warm milk with 1 tsp sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, mix flour, sugar, and salt. Add eggs, butter, vanilla, and yeast mixture.
- Knead 8–10 minutes until smooth and elastic. Cover and let rise 1–1.5 hours, until doubled in size.
Prepare the filling
- Mix chopped nuts, sugar, cocoa, milk, melted butter, vanilla, and optional honey or cinnamon until thick and spreadable.
Shape the rolls
- Roll dough into a rectangle (~12×18 inches). Spread filling evenly over the dough, leaving a small border at edges.
- Roll dough tightly lengthwise into a log. Pinch seams and ends to seal.
- Optional: Cut a small slit on top for steam to escape.
Second rise
- Place rolls on a parchment-lined baking sheet. Cover and let rise 30–45 minutes.
Bake
- Preheat oven to 180°C / 350°F. Brush rolls with beaten egg.
- Bake 30–35 minutes until golden brown. If edges brown too quickly, cover loosely with foil.
Cool & glaze
- Let rolls cool slightly before slicing. Optional: drizzle with powdered sugar glaze.

Tips & Variations

Nuts: Use walnuts, pecans, hazelnuts, or a mix.
Chocolate: Add mini chocolate chips to the filling.
Make ahead: Dough can be refrigerated overnight after the first rise for more convenience.
Storage: Wrap cooled rolls in plastic wrap; keep at room temp 2–3 days or freeze up to 2 months.

I can also give a quick no-yeast Italian Nut Roll version that’s faster but still soft and delicious.

Do you want me to do that?

Italian Nut Rolls