This is my favorite version of our traditional walnut cake! It’s very tasty, sweet, crunchy, soft and juicy, but also easy and quick to prepare. It does not contain yeast and therefore the dough does not need to rise. When preparing the dough, you can adjust milk or flour if necessary. But dough should be very soft, flexible and not too sticky.

I got the inspiration for this recipe from cinnamon rolls (see the recipe for No Yeast Cinnamon Rolls) and I’m thrilled. I used whole walnuts, which I ground in a kitchen mixer, but you can use already ground ones and just mix them with the other ingredients.

Walnut rolls

Cook Time 1 hour 10 minutes
Servings 12 rolls


  • 30 grams of butter


  • 60 grams of brown sugar
  • 500 grams of flour + some more to roll out the dough
  • 3,5 deciliters of milk
  • 80 grams of butter
  • 1 baking powder (12 grams)
  • Zest of half a lemon
  • 1 egg yolk


  • 200 grams of walnuts
  • 1 deciliter of whipping cream
  • 40 grams of brown sugar
  •  1 tablespoon of rum
  • 1 egg white


  • 150 grams of powdered sugar
  • 0,5 deciliters of milk
  • Pinch of salt


  • First, prepare the dough by putting flour, sugar, baking powder in a large bowl and mixing everything together. Then add the melted butter, milk, grated lemon zest and egg yolk and mix and knead into soft dough.
  • Let the dough rest and start preparing the filling. Put the walnuts in a mixer and mix them to get nicely ground walnuts. Add whipping cream, sugar, rum and egg whites and mix to combine the ingredients into a thick cream.
  • Then roll out the dough into a rectangular shape on a floured kitchen counter. Coat a baking tray (size 30x20) with 30 grams of melted butter, spread leftovers on the dough and then spread the walnut filling.
  • Roll the dough into a roulade and cut to rings to make 12 pieces. Place them in a baking tray with the cut side down and place in the oven for 35 minutes at 180 degrees Celsius until colored nicely.
  • Put the ingredients for the topping (powdered sugar, milk, a pinch of salt) in a bowl and stir and pour over baked walnut rolls. When it cools and the topping hardens, it can be served.
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