Hungarian Nut Rolls Recipe

Name: Hungarian Nut Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm 2% milk (110u00b0 to 115u00b0); 1/4 cup plus 2 tablespoons sugar; 3/4 teaspoon salt; 1 cup butter, softened; 1 cup sour cream; 3 large eggs, room temperature, lightly beaten; 6 to 6-1/2 cups all-purpose flour; 1-1/4 cups sugar; 1/2 cup butter, cubed; 1 large egg; 1/2 teaspoon ground cinnamon; 4-1/2 cups ground walnuts; 1 large apple, peeled and grated; 2 cups confectioners' sugar; 2 to 3 tablespoons 2% milk

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm 2% milk (110u00b0 to 115u00b0)
1/4 cup plus 2 tablespoons sugar
3/4 teaspoon salt
1 cup butter, softened
1 cup sour cream
3 large eggs, room temperature, lightly beaten
6 to 6-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup butter, cubed
1 large egg
1/2 teaspoon ground cinnamon
4-1/2 cups ground walnuts
1 large apple, peeled and grated
2 cups confectioners' sugar
2 to 3 tablespoons 2% milk

1
In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs and 3 cups flour. Beat on medium speed for until smooth, 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3
Meanwhile, in a large saucepan, combine the sugar, butter, egg and cinnamon. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Remove from the heat; gently stir in walnuts and apple. Cool completely.
4
Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Roll each into a 12x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on greased
5
. Cover and let rise until doubled, about 30 minutes.
6
Bake at 350u00b0 for 30-40 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

2665

kcal

Calories

159

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1/2 cup warm 2% milk (110u00b0 to 115u00b0), 1/4 cup plus 2 tablespoons sugar, 3/4 teaspoon salt, and more.

Yes, Hungarian Nut Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hungarian Nut Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions