💡 At a Glance
- •The Pastry: Soft, fluffy hazelnut sweet rolls loaded with a rich hazelnut filling and drizzled with a simple powdered sugar glaze.
- •Time Needed: The yeast dough requires two rise times before baking, so plan ahead!
- •How It’s Made: Your Thermomix® makes the dough and filling effortless, and a quick trick with thread or dental floss slices the log into perfect rolls.
These homemade hazelnut rolls are not only super easy to make, but they’re also ridiculously delicious.
Soft, pillowy yeast dough wraps around a rich ground hazelnut and sugar filling, all finished off with a sweet, simple glaze.
They are the ultimate treat for a cozy weekend morning, an afternoon coffee break, or whenever that sweet craving strikes!
With my easy, step-by-step recipe, I’ll show you just how simple it is to whip up these incredible hazelnut rolls in your Thermomix® in no time.
What Are Hazelnut Rolls?
Hazelnut rolls (traditionally known as Nuss-Schnecken) are a soft, pillowy yeast pastry filled with a rich blend of ground hazelnuts, sugar, and an optional dash of cinnamon. Sliced into pinwheels, baked to golden perfection, and finished with a sweet sugar glaze, they are an absolute crowd-pleaser!
Why You’ll Love These Hazelnut Rolls:
- A mouthwatering pastry made with a tender, fluffy yeast dough.
- Perfect for cozy afternoon coffee breaks or a sweet mid-day pick-me-up.
- Super easy to make and completely beginner-friendly.
- A fun, nut-filled twist on traditional cinnamon rolls.
- A guaranteed hit with both kids and adults.
- A go-to sweet treat for holiday brunches and special occasions.
- The ultimate way to bake with ground hazelnuts.
- An irresistible dessert that nobody can say no to!
My Top Tips for Making Hazelnut Rolls
Use fresh yeast for the absolute best, fluffiest dough texture.
Let your yeast dough rise in a warm, draft-free spot so it gets nice and puffy.
Add a dash of cinnamon to the nut filling for a warm, cozy flavor boost.
Slice the log into rolls using unflavored dental floss for perfectly clean cuts!
Cover the rolls with a clean kitchen towel right after baking to keep them nice and soft.
Whisk the egg yolk with a splash of milk to brush over the rolls before they go into the oven.
Chop up a few extra hazelnuts to sprinkle over top for a nice crunch.
Drizzle the sweet icing over the warm rolls right before serving.
You can also freeze individual rolls in small batches to keep them fresh whenever a craving hits!
These nut rolls are definitely best enjoyed fresh out of the oven!
Can You Make These Nut Rolls Ahead of Time?
Yes, absolutely! You can easily prepare and store these sweet nut rolls in advance.
Simply assemble the rolls before baking and pop them in the fridge overnight.
Then, just bake them fresh right before you’re ready to serve!
You can also freeze them after baking to enjoy later.
What to Serve With Nut Rolls
These nut rolls pair amazingly well with a cozy cup of coffee, tea, or hot chocolate.
They’re also a gorgeous addition to a weekend brunch spread or a delicious sweet treat after a cozy dinner.
Fun Recipe Variations:
Chocolate Nut Rolls: Toss a handful of chocolate chips right into the nutty filling.
Fruity Nut Rolls: Add dried fruits like raisins or chopped dried apricots for a sweet twist.
Marzipan Nut Rolls: Swap out the sugar in the filling for rich almond marzipan.
Lemon Nut Rolls: Add a little fresh lemon zest to the filling for a bright, refreshing flavor.
Savory Nut Swirls: Swap out the sweet filling for savory ingredients like melty cheese and fresh herbs.
Nut Swirl FAQs
What Ingredients Do You Need for Nut Rolls?
For the Yeast Dough:
- 500 g all-purpose flour
- 250 g whole milk
- 100 g + 1 tbsp sugar
- 1⁄2 cube fresh yeast (or 1 packet active dry yeast)
- 60 g neutral oil
- 1 pinch salt
For the Nut Filling:
- 200 g ground hazelnuts
- 80 g sugar
- 1 whole egg + 1 egg white
- 1 tbsp ground cinnamon (optional)
- splash of milk, if needed
For the Egg Wash & Topping:
- 1 egg yolk + splash of milk
- chopped hazelnuts
For the Glaze:
- 150 g powdered sugar
- about 2 tbsp milk
Note: You can find the exact ingredient amounts and detailed instructions in the printable recipe card below.
How to Make Nut Rolls
Making the Yeast Dough:
Making the yeast dough:
First, crumble the yeast and add it to the mixing bowl along with the milk and 1 tablespoon of sugar. Heat for 3 min / 37°C (100°F) / Speed 2.
Next, add the remaining sugar, salt, oil, and flour, then knead for 4 min / Dough Mode until a smooth dough forms.
Shape the yeast dough into a ball, transfer it to a lightly floured bowl, cover, and let it rise in a warm spot for about 1 hour.
Important: Yeast dough doesn’t like cold drafts, so make sure it stays tucked away in a cozy spot!
In the meantime, rinse out the mixing bowl and make the nut filling:
Add all the filling ingredients to the mixing bowl and mix for 20 sec / Speed 2.
If the mixture seems a little dry and hard to spread, just stir in a splash of milk (this can vary depending on the size of your egg).
Once the dough has finished rising, roll it out on a floured surface into a rectangle about 20 x 16 inches (50 x 40 cm). Spread the nut filling evenly over the top, leaving a small border around the edges.
Now, roll the dough up tightly starting from the long side, then trim off any messy ends.
Next, cut the log into 1.5-inch (4 cm) thick slices using thread or dental floss.
Use unflavored dental floss, sewing thread, or thin kitchen twine.
Slide the thread under the dough log right where you want to cut your roll.
Pull the ends up so they cross over the top of the roll.
Cross the ends over each other and pull them smoothly through the dough log.
The thread will slice right through the dough cleanly without squishing or tearing your beautiful rolls!
Repeat this process for each slice. (Check out the video to see it in action!).
Note: You can also use a sharp serrated knife to slice the rolls if you prefer.
Place the rolls slightly apart on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
Right before the rising time is up, preheat your oven to 400°F (200°C).
Whisk the egg yolk with a splash of milk, brush it over the rolls, and sprinkle generously with the chopped hazelnuts.
Bake on the lower rack for about 15 minutes. If they start getting a little too dark toward the end, just tent them loosely with aluminum foil.
Pro Tip: Cover the warm nut rolls with a clean kitchen towel right after baking. This keeps them wonderfully soft!
Finally, whip up the powdered sugar glaze.
Whisk the powdered sugar (sifting it first works best!) together with the milk until you get a smooth, thick glaze.
Drizzle it generously over the warm nut rolls using a spoon.
Enjoy!
Note: You can find the exact ingredient measurements and step-by-step instructions in the recipe card below.
The total prep and cook times listed are an average estimate.
I hope you have so much fun baking these!
If you loved this quick and easy recipe for nut rolls, you might also like my super delicious recipe for traditional German Nut Bars (Nussecken)! 🙂
Happy baking,
Christoph
P.S. Never want to miss a recipe? Be sure to follow me over on Pinterest or Instagram ❣
Did you make this recipe?
If you loved it, please leave me a comment and rate it 5 stars below! 🙂
German Hazelnut Rolls
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Zutaten
For the yeast dough:
- 500 g All-purpose flour
- 250 g Milk whole milk (3.5%)
- 100 g Sugar + 1 tbsp sugar
- ½ cube Fresh yeast
- 60 g Neutral oil
- 1 pinch Salt
For the hazelnut filling:
- 200 g Ground hazelnuts
- 80 g Sugar
- 1 Egg + 1 egg white
- 1 tbsp Cinnamon optional
- Etwas Milk if needed
For the egg wash & topping:
- 1 Egg yolk + splash of milk
- Chopped hazelnuts
For the glaze:
- 150 g Powdered sugar
- 2 tbsp Milk
Zubereitung
Making the yeast dough:
- First, crumble the yeast and add it to the mixing bowl along with the milk and 1 tbsp of sugar. Warm for 3 min / 37°C / Speed 2.
- Add the remaining sugar, salt, oil, and flour, then knead for 4 min / Dough Mode until a smooth dough forms.
- Shape the dough into a ball, transfer it to a lightly floured bowl, cover, and let it rise in a warm spot for about 1 hour.
Meanwhile, rinse the mixing bowl and make the hazelnut filling:
- Add all filling ingredients to the mixing bowl and mix for 20 sec / Speed 2. If the mixture looks a bit dry or hard to spread, mix in a splash more milk (this can vary depending on the size of your egg).
- Once risen, roll the dough out on a floured surface into a rectangle (about 50 x 40 cm). Spread the hazelnut filling evenly over the top, leaving a small border around the edges.
- Tightly roll up the dough from the long side and trim off any uneven ends.
- Next, slice the log into 4 cm thick rolls using a piece of thread. Unwaxed dental floss, sewing thread, or thin baker’s twine work great! Slide the thread under the dough log where you want to slice, cross the ends over the top, and pull them firmly through. This cuts the rolls cleanly without squishing them! Repeat for each slice. (See video). Alternatively, you can use a sharp knife.
- Place the rolls slightly apart on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
- Right before the end of the rise time, preheat your oven to 200 °C conventional top/bottom heat.
- Whisk the egg yolk with a splash of milk, brush over the rolls, and sprinkle with the chopped hazelnuts.
- Bake on the lower oven rack for about 15 minutes. If they start getting too dark near the end, tent them loosely with aluminum foil.
- Finally, whip up the glaze! Whisk the powdered sugar (sifted works best) with the milk until smooth and thick. Drizzle generously over the warm hazelnut rolls.
- Enjoy!
German Hazelnut Rolls
Click stars to rate now
Zutaten
For the yeast dough:
- 500 g All-purpose flour
- 250 g Milk whole milk (3.5%)
- 100 g Sugar + 1 tbsp sugar
- ½ cube Fresh yeast
- 60 g Neutral oil
- 1 pinch Salt
For the hazelnut filling:
- 200 g Ground hazelnuts
- 80 g Sugar
- 1 Egg + 1 egg white
- 1 tbsp Cinnamon optional
- Etwas Milk if needed
For the egg wash & topping:
- 1 Egg yolk + splash of milk
- Chopped hazelnuts
For the glaze:
- 150 g Powdered sugar
- 2 tbsp Milk
Zubereitung
Making the yeast dough:
- First, crumble the yeast and add it to the mixing bowl along with the milk and 1 tbsp of sugar. Warm for 3 min / 37°C / Speed 2.
- Add the remaining sugar, salt, oil, and flour, then knead for 4 min / Dough Mode until a smooth dough forms.
- Shape the dough into a ball, transfer it to a lightly floured bowl, cover, and let it rise in a warm spot for about 1 hour.
Meanwhile, rinse the mixing bowl and make the hazelnut filling:
- Add all filling ingredients to the mixing bowl and mix for 20 sec / Speed 2. If the mixture looks a bit dry or hard to spread, mix in a splash more milk (this can vary depending on the size of your egg).
- Once risen, roll the dough out on a floured surface into a rectangle (about 50 x 40 cm). Spread the hazelnut filling evenly over the top, leaving a small border around the edges.
- Tightly roll up the dough from the long side and trim off any uneven ends.
- Next, slice the log into 4 cm thick rolls using a piece of thread. Unwaxed dental floss, sewing thread, or thin baker's twine work great! Slide the thread under the dough log where you want to slice, cross the ends over the top, and pull them firmly through. This cuts the rolls cleanly without squishing them! Repeat for each slice. (See video). Alternatively, you can use a sharp knife.
- Place the rolls slightly apart on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
- Right before the end of the rise time, preheat your oven to 200 °C conventional top/bottom heat.
- Whisk the egg yolk with a splash of milk, brush over the rolls, and sprinkle with the chopped hazelnuts.
- Bake on the lower oven rack for about 15 minutes. If they start getting too dark near the end, tent them loosely with aluminum foil.
- Finally, whip up the glaze! Whisk the powdered sugar (sifted works best) with the milk until smooth and thick. Drizzle generously over the warm hazelnut rolls.
- Enjoy!
