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Breakfast Nut Roll

 Breakfast Nut Roll
This is one of my favorite recipes that I have been making for years—I even won a prize for it years ago. It's special not only because it tastes so good, but because it was passed down to me by my dear aunt.
16 ServingsPrep: 30 min. Bake: 25 min.


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup cold butter
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cups plus 1 teaspoon sugar, divided
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped walnuts
  • Confectioners' sugar


  • In a large bowl, combine flour and salt; cut in butter until crumbly;
  • set aside. In a small bowl, dissolve yeast and 1 teaspoon sugar in
  • warm water; let stand 5 minutes. Beat egg yolks; add to yeast
  • mixture. Stir gently into flour mixture to form a smooth ball.
  • Turn dough onto a floured surface; divide in half. Roll each portion
  • into a 12-in. x 8-in. rectangle. In a small bowl, beat egg whites
  • and vanilla until stiff peaks form. Gradually add remaining sugar, a
  • tablespoon at a time, beating on high until stiff peaks form. Spread
  • over each rectangle; sprinkle with nuts.
  • Roll up jelly-roll style, starting with short side; pinch seams and
  • ends to seal. Place on a greased baking sheet. Cut a deep slit down
  • center of each roll (do not cut through).
  • Immediately bake at 375° for 25-30 minutes or until golden brown.

2 of 2

Breakfast Nut Roll (continued)

Directions (continued)

  • Dust with confectioners' sugar while warm. When completely cooled,
  • slice diagonally. Yield: 2 rolls.
Nutritional Facts: 1 serving (1 slice) equals 192 calories, 12 g fat (6 g saturated fat), 50 mg cholesterol, 169 mg sodium, 19 g carbohydrate, 1 g fiber, 4 g protein.