Easy One-Rise Sour Cream Nut Roll

Golden brown nut rolls on a baking sheet hot out of the ovenj

The Spruce / Barbara Rolek

Prep: 45 mins
Cook: 35 mins
Rise about: 90 mins
Total: 2 hrs 50 mins
Servings: 24 servings
Yield: 2 rolls
Nutrition Facts (per serving)
317 Calories
20g Fat
31g Carbs
6g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 317
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 29%
Cholesterol 43mg 14%
Sodium 129mg 6%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 6%
Total Sugars 16g
Protein 6g
Vitamin C 0mg 2%
Calcium 42mg 3%
Iron 1mg 8%
Potassium 133mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy one-rise nut roll recipe has sour cream in the dough and the filling comes together on the stove. Nut rolls are popular throughout Central and Eastern Europe, especially Croatia, Serbia, Slovenia, Slovakia, and Poland.

This recipe makes two rolls that are traditionally baked on a sheet pan but, to ensure against leaks, they can be baked in two (9x5-inch) greased loaf pans.


For the Dough:

  • 1 cup sour cream

  • 3 tablespoons unsalted butter, softened

  • 5 tablespoons sugar

  • 1/8 teaspoon baking soda

  • 3/4 teaspoon fine sea salt

  • 3 cups all-purpose flour

  • 1 package (2 1/4 teaspoons) instant yeast, or rapid-rise dry yeast

  • 2 large eggs, at room temperature, beaten

For the Nut Filling:

  • 1 pound walnuts, ground finely to a meal-like consistency

  • 1/2 cup milk

  • 1 1/2 cups sugar

  • 1 large egg, at room temperature

  • 4 ounces (8 tablespoons) unsalted butter

Steps to Make It

Note: While there are multiple steps to this recipe, the directions for this nut roll are broken down into workable categories to help you better plan for preparation and cooking.

Make the Filling

  1. Gather the ingredients.

  2. In a medium nonstick saucepan, mix together walnuts, milk, 1 1/2 cups sugar, 1 egg, and 4 ounces butter. Bring just to a boil, reduce heat, and simmer on medium-low, stirring frequently (if using a pan that is not nonstick, watch and stir carefully so the filling doesn't burn), until mixture is thick.

  3. Cool completely before spreading on the dough, but don't refrigerate because it will become too firm to spread.

Make the Dough

  1. Gather the ingredients.

  2. In a large saucepan (or in a microwave-safe bowl), bring sour cream to a boil. Remove from heat and stir in, until well blended, 3 tablespoons butter, 5 tablespoons sugar, baking soda, and salt. Cool to between 120 F to 130 F on an instant-read thermometer.

  3. While the sour cream mixture is cooling, in a large bowl, whisk together flour and yeast.

  4. Add eggs to cooled sour cream mixture and then transfer to the flour-yeast mixture.

  5. Mix the dough with your hands until a sticky dough forms. Turn out onto a lightly floured surface and knead lightly to form a smooth ball.

  6. Cover with an overturned bowl or greased plastic wrap and let stand 5 minutes.

Assemble and Bake

  1. The dough will be soft. Divide in half. Working with one piece of dough at a time and using as little extra flour as possible, roll to a 1/4-inch-thick rectangle. Spread with half of the filling.

  2. Flip the sides of the dough in and then roll from the bottom up. Repeat with the other half of the dough and filling. Place on a parchment-lined sheet pan or in greased 9x5-inch loaf pans and let rise for 1 to 1 1/2 hours, covered with greased plastic, until light. Repeat with remaining dough and filling.

  3. Heat oven to 350 F.

  4. Bake 35 minutes. Let the rolls cool on the sheet pan or in the loaf pans for 10 minutes. Then transfer them from the pan to a cooling rack or invert the loaf pans onto a wire rack to cool completely before cutting.

  5. Enjoy.


  • You can store the nut rolls wrapped in plastic wrap at room temperature for one week.
  • These nut rolls also freeze well.

Gluten-Free Variation

If you are avoiding gluten, you can make a gluten-free nut roll recipe. It uses brown rice flour, sorghum flour, tapioca flour, potato starch, xanthan gum, and guar gum to replace wheat flour.