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Nut Roll Coffee Cake

 Nut Roll Coffee Cake
This walnut-swirled coffee cake is a great taste to wake up to, says Patricia Mele of Lower Burrell, Pennsylvania. As a finishing touch, drizzle with glaze or add a dusting of confectioners' sugar.
16 ServingsPrep: 40 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup butter, melted
  • 1/2 cup warm 2% milk (110° to 115°)
  • 4 egg yolks
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • FILLING:
  • 3 egg whites
  • 1 cup plus 3 tablespoons sugar, divided
  • 2 cups ground walnuts
  • 2 tablespoons 2% milk
  • 2 teaspoons ground cinnamon

Directions

  • In a large bowl, dissolve yeast in warm water. Add the butter, milk,
  • egg yolks, sugar, salt and flour. Beat until smooth (mixture will be
  • sticky). Cover and refrigerate overnight.
  • For filling, in a small bowl, beat egg whites on medium speed until
  • soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons
  • at a time, on high until sugar is dissolved. In a large bowl,
  • combine the walnuts, milk, cinnamon and remaining sugar; fold in egg
  • whites.

2 of 2

Nut Roll Coffee Cake (continued)

Directions (continued)

  • Divide dough in half. On a well-floured surface, roll each portion
  • into an 18-in. x 12-in. rectangle. Spread filling evenly over each
  • rectangle to within 1/2 in. of edges. Roll up jelly-roll style,
  • starting with a long side; pinch seam to seal.
  • Place one filled roll seam side up in a greased 10-in. tube pan. Top
  • with second roll, seam side down. Bake at 350° for 40-45 minutes
  • or until golden brown. Cool for 10 minutes before removing from pan
  • to a wire rack. Yield: 16 servings.
Nutritional Facts: 1 slice equals 325 calories, 19 g fat (8 g saturated fat), 82 mg cholesterol, 210 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.