Best Nut Roll Recipe — yep, that’s the first sentence, and yes, this cookie deserves the hype. If you love buttery, flaky dough wrapped around a spiced, nutty filling, you’re in the right place. This Italian-style nut roll cookie is cozy, slightly fancy, and perfect for holiday platters, thoughtful gifts, or a weekend baking mood lift. Ready? Let’s roll.
Why you’ll fall for this cookie (quick case for baking now)
These cookies hit the comfort-tradition trifecta: a tender, buttery dough + a richly textured nut filling + that little crunch and aromatic warmth from cinnamon and brown sugar. They feel like a family heirloom but don’t require a culinary degree. Perfect for holidays, celebrations, or gifting, and totally customizable if you want to play with different nuts or a cheeky chocolate addition. Who says you can’t be fancy and lazy at the same time?
A little backstory — where this cookie vibes from
Think of this as an approachable cousin of the old-school European nut roll—rolled pastries filled with nuts and spices. Bakers in Italian and Polish households have been making nut-stuffed rolls for generations. I took that spirit and turned it into bite-sized roll cookies that are easier to share and dunk in coffee. If someone in your family calls them “traditional,” that’s probably because they taste like memory lane.
Ingredient breakdown (what each one does — short and useful)
- All-purpose flour — structure. Don’t overwork it or your cookies go chewy, not tender.
- Butter — flavor and flakiness. Use good butter; this is not the time to be shy.
- Granulated sugar — sweetness in the dough; balances the filling.
- Eggs — binders and richness.
- Sour cream — keeps the dough soft and tender; great for texture.
- Vanilla extract — background warmth.
- Baking powder + salt — lift and flavor balance.
- Walnuts or pecans — the star of the filling (swapable!). I like walnuts for bite, pecans for buttery notes.
- Brown sugar — molasses-y depth in the filling.
- Cinnamon — cozy spice; add a pinch more if you’re a spice fiend.
Traditional Nut Roll Recipe vibes (the secret-ish differences)
This is inspired by the Traditional Nut Roll Recipe family, but note: we turn it into cookies. That means less time in the oven, more reason to make a second batch. The dough chills to firm up the butter and make rolling simple — that chilling step is non-negotiable if you want neat spirals.
Hands-on: How to make it — step-by-step (simple, honest instructions)
Prep: Set your oven to 350°F (175°C). Line a cookie sheet with parchment. Chill matters — have some space in the fridge.
- Make the dough: Beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in sour cream and vanilla. In another bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet gradually; mix just until a soft dough forms. Wrap the dough in plastic and refrigerate for at least 1 hour.
Pro tip: Chilling the dough makes rolling so much easier and prevents sticky frustration. - Prepare the filling: Pulse nuts in a food processor to your desired texture — fine for an even spread, a bit chunkier for texture. Mix in brown sugar and cinnamon (and a pinch of salt). If you want extra indulgence, fold in a few mini chocolate chips or a tablespoon of orange zest for brightness. This is your jam.
FYI: If the filling clumps, break it apart with a fork before spreading. - Roll it out: Divide the dough into portions (2–4 portions works depending on how large you want your cookies). Roll each portion into a thin rectangle on a floured surface. Spread an even layer of the nut mixture across the dough, leaving a small border.
- Log & slice: Roll the rectangle tightly into a log. Press the seam to seal, then slice into ~½-inch rounds. Place slices seam-side down on the prepared baking sheet.
- Bake: Bake 15–20 minutes until the cookies turn golden on the edges. Let them cool on a wire rack. If you want a rustic, homey finish, dust lightly with powdered sugar.
- Enjoy: Serve with coffee, tea, or wine — these cookies are surprisingly versatile.
Nut Roll Recipe Instructions — quick checklist
- Cream butter & sugar
- Add eggs, sour cream, vanilla
- Mix dry, combine, chill dough ≥1 hour
- Chop nuts + mix with brown sugar & cinnamon
- Roll, spread, tightly log, slice
- Bake 15–20 min at 350°F
- Cool, garnish, and serve
Pro tips for perfect results (these actually help)
- Use room-temperature eggs and butter for even mixing.
- Chill the dough: it prevents tearing and helps you get neat rolls.
- Don’t overstuff the filling; it’ll leak. Spread evenly and leave a border.
- Place slices seam-side down to stop unrolling while baking.
- Even thickness = even baking. Slice uniformly.
- Want sharper, prettier spirals? Freeze the log 20–30 minutes before slicing. Game-changer.
Variations — make it yours
- Nuts swap: Try almonds, hazelnuts, or pistachios for different flavor personalities.
- Spice it up: Add nutmeg, clove, or even cardamom to the filling for depth.
- Fruit fold: Mix in finely chopped dates or raisins with the nuts.
- Chocolate twist: Sprinkle mini chocolate chips over the filling before rolling.
- Glaze it: Whisk powdered sugar + milk + vanilla for a thin glaze; drizzle after cooling.
- Polish-style shortcut: Want a faster version reminiscent of the Easy Nut Roll Recipe Polish? Use store-bought puff pastry or pie dough — roll, fill, slice, and bake.
Serving suggestions — how to wow guests
Serve these cookies on a rustic wooden board with coffee, espresso, or dessert wine. They pair beautifully with biscotti or a small cheese selection. Wrap a few in parchment and a ribbon for a thoughtful edible gift. For brunch, add them to a pastry tray alongside scones and fruit.
Storage & make-ahead hacks (because life)
- Room temp: Up to 5 days in an airtight container.
- Refrigerator: Up to 2 weeks — nice for humid or warm climates.
- Freezer: Freeze baked cookies in a single layer, then transfer to a bag for up to 3 months. Thaw at room temp or warm briefly in a 300°F oven.
- Make dough ahead: You can make dough up to 48 hours ahead. Keep refrigerated and roll when ready.
- Make logs ahead: Assemble rolled logs, wrap tightly, and freeze; slice and bake from frozen, adding a couple extra minutes.
Why this is a great Recipe For Nut Roll Filling
Because it balances texture (finely chopped nuts + soft brown sugar) with spice and a touch of salt. The simple trio—nuts, brown sugar, cinnamon—works every time. Want extra oomph? Add lemon or orange zest to brighten and cut richness.
Troubleshooting — answers to things that might go wrong
- Dough cracks while rolling: Let it rest at room temp 5–10 minutes, then continue. Or add a tiny splash of milk to rehydrate.
- Filling oozes: You rolled too thin or overfilled. Roll a touch thicker and reduce filling by a tablespoon.
- Cookies spread too much: Your butter could’ve been too soft; chill the dough a bit longer before slicing.
- Unrolling in oven: Ensure seam faces down and the roll is snugly sealed.
FAQs (short and practical)
Can I use store-bought dough?
Sure — puff pastry or pie dough works for a speedy fix. Homemade tastes best, though.
Can I make these gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend and chill the dough a bit longer; GF dough often needs extra rest.
How do I chop nuts for the filling?
Food processor for fine texture; knife for rustic chunks. Pulse gently—you want texture, not nut butter.
Do I have to dust with powdered sugar?
No — but it looks cute and adds a sweet finish.
Can I turn these into bars instead?
Absolutely. Press dough into a pan, spread filling, roll a second layer on top or leave open, bake, cool, slice.
Notes on authenticity — nod to tradition
This cookie leans on Traditional Nut Roll Recipe DNA but plays loose with modern convenience. It borrows the rolled concept and the nut-sweet filling; I trimmed the size and fuss so you can make them often, not just once a year.
Party variation — make a platter
Make different filling stripes: one log with walnuts-cinnamon, one with pistachio-orange, one with chocolate-hazelnut. Slice and arrange for a colorful cookie board. Guests love variety, and you’ll look like a wizard.
Final thoughts — go bake something awesome
These Italian nut roll cookies blend nostalgia and practicality. They feel like a family recipe but don’t require heirloom-level patience. Nut Rolls reward attention (chill, roll tight) and give back because they keep well, freeze nicely, and travel for gifting. Whether you call them a Nut Roll Recipe, a cousin to Roll Cookies, or your new go-to holiday treat, they deliver comfort and crunch in equal measure.
Try this tonight—trust me, a warm cookie + hot coffee = instant domestic bliss.
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Easy Italian Nut Roll Cookies — Best Nut Roll Recipe to Impress
- Prep Time: 1 hour 15 minutes (including chilling)
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
Italian Nut Roll Cookies are the kind of treat that makes your kitchen smell like a warm hug from Nonna. Flaky on the outside, rich and nutty on the inside—these little cookie rolls are everything cozy, classic, and crave-worthy. Whether you’re baking for the holidays, a family gathering, or just because your sweet tooth demanded it, these cookies deliver that “made from scratch with love” magic. Plus, they’re endlessly customizable with different nuts, spices, or even a light glaze drizzle if you’re feeling fancy.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Filling:
- 1 cup finely chopped walnuts or pecans
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Grab a large bowl and beat the butter and sugar together until the mixture is smooth and creamy—think frosting vibes. Add the eggs one at a time, mixing after each until fully incorporated. Stir in the sour cream and vanilla extract to give the dough that soft, rich texture Italian cookies are famous for.
In a second bowl, whisk together your flour, baking powder, and salt. Slowly add this dry mix into the wet ingredients, stirring just until a soft dough forms. Don’t overmix—this isn’t bread dough, and we want tenderness, not toughness. Wrap the dough snugly in plastic wrap and refrigerate it for at least an hour to chill and firm up.
Pro tip: Cold dough is easier to roll and keeps its shape better in the oven.
While the dough chills, stir together your chopped nuts, brown sugar, and cinnamon in a small bowl. It should smell like the holidays and taste like pure temptation. You can pulse the nuts in a food processor if you prefer a finer texture.
Dust your work surface with flour, divide the chilled dough into smaller portions, and roll each piece into a thin rectangle (about ⅛ inch thick). Keep the dough moving as you roll to prevent sticking—think of it as a mini dough workout session.
Spread a thin, even layer of the nut mixture over the dough. Don’t overdo it—too much filling and the rolls won’t seal properly. Starting from one long side, roll the dough tightly into a log. Pinch the edge to seal it closed, then use a sharp knife to slice the log into cookie rounds about ½ inch thick.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie slices seam-side down, giving them a little space to spread. Bake for 15–20 minutes, or until the edges are lightly golden and your kitchen smells divine.
Transfer the cookies to a wire rack and let them cool completely. Once cooled, you can dust them with powdered sugar, drizzle with glaze, or just enjoy them as-is with a hot cup of coffee or tea.
Notes
Notes & Tips
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For an extra smooth filling, blitz the nuts briefly in a food processor before mixing them with sugar and cinnamon.
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Avoid sticky dough: Roll on a generously floured surface and dust your rolling pin too.
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Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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Shortcut idea: For a festive twist, add a pinch of nutmeg or a handful of mini chocolate chips to the filling.
Buttery, flaky, and full of nutty sweetness, these Italian Nut Roll Cookies strike the perfect balance between elegance and comfort. They’re the kind of cookie that makes you pause mid-bite, nod approvingly, and say, “Yeah… I should’ve made a double batch.”
