Cinnamon Rugelach: 10 Irresistible Ways to Bake Perfection

Are you tired of rugelach that turns out dry, with filling that spills out everywhere during baking? I’ve been there too. These delicate Jewish pastries can be intimidating, but I promise you these cinnamon rugelach recipes will melt in your mouth with perfect flaky layers and warm, aromatic filling in every bite.

Hi, I’m Emma, the heart behind GusRecipes! My journey with rugelach began in my grandmother’s kitchen, where I’d watch her hands expertly roll the dough into those signature crescent shapes. Now, after years of perfecting these treasured pastries, I’m sharing my 10 favorite cinnamon rugelach variations that never fail to impress.

In this guide, you’ll discover foolproof techniques for creating the perfect dough, tips for even filling distribution, baking secrets for that golden finish, and creative variations to make these treats your own.

Why This Cinnamon Rugelach Recipe Works

• Uses simple pantry ingredients that create incredible depth of flavor
• Dough can be prepared ahead and refrigerated for up to 3 days
• Versatile recipe that works for both beginner bakers and pastry enthusiasts
• Perfect for holiday gifts, special occasions, or weekend baking projects
• The balance of butter and cream cheese creates the perfect flaky texture

Choosing the Right Ingredients for Cinnamon Rugelach

Best Ingredients for Rugelach Dough

The secret to exceptional cinnamon rugelach starts with quality ingredients. Use unsalted European-style butter (higher fat content) for the flakiest texture. Philadelphia brand cream cheese provides the perfect tangy balance. Always use pure vanilla extract rather than imitation for authentic flavor.

Cinnamon Selection Tips

Not all cinnamon is created equal! Ceylon cinnamon offers a more delicate, complex flavor profile that’s perfect for rugelach, while Cassia cinnamon (most common in supermarkets) provides a stronger, spicier punch. For the freshest flavor, buy whole cinnamon sticks and grind them yourself just before baking.

Filling Alternatives

While traditional cinnamon rugelach features brown sugar and cinnamon, consider these variations:

• Ground nuts (walnuts or pecans) for texture
• Dried fruits (raisins, cranberries, apricots) for chewy sweetness
• Mini chocolate chips that melt perfectly during baking

Ingredients & Prep for Cinnamon Rugelach

Rugelach Dough Essentials

• Cold unsalted butter (2 sticks, cut into small cubes)
• Cream cheese (8 oz, cold and cubed)
• All-purpose flour (2 cups, plus extra for rolling)
• Sugar (1/4 cup)
• Salt (1/4 teaspoon)
• Vanilla extract (1 teaspoon)

Classic Cinnamon Filling

• Brown sugar (3/4 cup, packed)
• Ground cinnamon (2 tablespoons)
• Finely chopped walnuts (1/2 cup)
• Melted butter (3 tablespoons)
• Pinch of salt

Finishing Touches

• Egg wash (1 egg beaten with 1 tablespoon water)
• Cinnamon-sugar mixture (2 tablespoons sugar + 1/2 teaspoon cinnamon)

Looking for more delicious recipes? Check out my Pinterest collection for endless baking inspiration that will satisfy your sweet tooth!

Step-by-Step Cinnamon Rugelach Instructions

Pre-Baking Prep for Cinnamon Rugelach

1. In a food processor, pulse flour, sugar, and salt to combine.
2. Add cold butter and cream cheese cubes, pulsing just until the mixture forms large, shaggy crumbs.
3. Add vanilla and pulse 2-3 more times.
4. Turn dough onto a floured surface and gently form into a ball. Divide into 4 equal portions.
5. Pat each portion into a disk, wrap in plastic, and refrigerate for at least 2 hours or overnight.

Rolling and Filling Cinnamon Rugelach

1. Mix all filling ingredients in a bowl until well combined.
2. On a floured surface, roll one dough disk into a 9-inch circle about 1/8-inch thick.
3. Spread 2-3 tablespoons of filling evenly over the dough, leaving a 1/4-inch border.
4. Using a pizza cutter, slice the circle into 12-16 equal wedges (like a pizza).
5. Starting from the wide end, roll each wedge toward the point, creating a crescent shape.
6. Place rugelach on a parchment-lined baking sheet, point-side down.

Baking Perfect Cinnamon Rugelach

1. Preheat oven to 350°F (175°C).
2. Brush each rugelach with egg wash.
3. Sprinkle with cinnamon-sugar mixture.
4. Bake for 20-25 minutes until golden brown.
5. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storing Cinnamon Rugelach

1. Cool completely before storing.
2. Layer rugelach between sheets of parchment in an airtight container.
3. Store at room temperature for up to 5 days or freeze for up to 3 months.

Pro Tips for Perfect Cinnamon Rugelach

Avoiding Common Rugelach Mistakes

• Keep everything cold warm dough = tough rugelach
• Don’t overmix the dough or it will lose its flakiness
• Roll dough to even thickness for consistent baking
• Use parchment paper to prevent sticking and burning
• Apply egg wash lightly to avoid soggy pastry

Essential Tools for Rugelach Success

• Food processor for easy dough preparation
• Silicone mat or parchment paper for rolling
• Pizza wheel for clean, precise cuts
• Offset spatula for spreading filling evenly
• Wire cooling rack for proper cooling

Make-Ahead Options

• Prepare dough up to 3 days ahead and keep refrigerated
• Freeze shaped, unbaked rugelach for up to 1 month
• Freeze baked rugelach for up to 3 months in an airtight container

Cinnamon Rugelach Flavor Variations

Sweet Variations

• Apple-Cinnamon: Add finely diced dried apples to the filling
• Maple-Cinnamon: Replace some sugar with pure maple syrup
• Chocolate-Cinnamon: Add mini chocolate chips to the filling

Dietary-Friendly Options

• Gluten-Free: Substitute cup-for-cup gluten-free flour blend
• Vegan: Use plant-based cream cheese and butter alternatives
• Reduced Sugar: Use monk fruit or erythritol in place of sugar

Holiday-Inspired Flavors

• Pumpkin Spice: Add pumpkin pie spice to the cinnamon filling
• Gingerbread: Mix in ground ginger, cloves, and nutmeg
• Eggnog: Add nutmeg and a touch of rum extract to the dough

Serving Suggestions for Cinnamon Rugelach

• Pair with coffee or tea for an afternoon treat
• Serve slightly warm with a scoop of vanilla ice cream
• Create a dessert board with rugelach, fresh fruit, and cheese
• Dust with powdered sugar just before serving for an elegant finish
• Package in decorative boxes for homemade holiday gifts

Cinnamon Rugelach FAQs

Can I make rugelach without a food processor?
Yes! Use a pastry cutter or two knives to cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs, then mix in the remaining ingredients.

Why did my rugelach unravel during baking?
This usually happens when the filling is applied too close to the edges or when the dough gets too warm. Chill shaped rugelach for 15 minutes before baking to help them hold their shape.

Can I freeze rugelach dough?
Absolutely! Wrap the dough disks tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before rolling.

How do I know when rugelach are perfectly baked?
Look for a golden brown color and slightly firm texture. The bottoms should be lightly browned but not dark.

Can I use cinnamon extract instead of ground cinnamon?
It’s not recommended, as ground cinnamon provides both flavor and the characteristic speckled appearance that makes cinnamon rugelach so appealing.

Conclusion

Cinnamon rugelach may seem intimidating at first, but with these foolproof techniques and flavor variations, you’re well on your way to baking perfection. The combination of flaky, tender dough and warm cinnamon filling creates an irresistible treat that’s perfect for any occasion.

Whether you’re making these as a holiday tradition, weekend baking project, or edible gift, these rugelach are sure to impress. The best part? Once you master the basic technique, you can experiment with countless variations to make them uniquely yours.

Join thousands of home bakers who’ve fallen in love with these cinnamon rugelach recipes! Don’t forget to tag @GusRecipes when you share your creations I’d love to see how yours turn out!

Cinnamon Rugelach: 10 Irresistible Ways to Bake Perfection

---

• Author: Emma Emma
• Total Time: 1 hr 45 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Traditional cinnamon rugelach with a soft, flaky cream cheese dough and a sweet cinnamon-sugar filling, rolled into classic crescents and baked until golden and fragrant.

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

1/4 cup granulated sugar

1/4 tsp salt

1 cup unsalted butter, cold and cubed

8 oz cream cheese, cold

1 tsp vanilla extract

1/2 cup brown sugar

1 1/2 tsp ground cinnamon

1/2 cup finely chopped walnuts or pecans (optional)

1 egg, beaten (for egg wash)

2 tbsp powdered sugar (optional, for dusting)

---

Instructions

1. In a large bowl, whisk together flour, sugar, and salt.

2. Cut in cold butter until mixture resembles coarse crumbs.

3. Add cream cheese and vanilla; mix until a soft dough forms.

4. Divide dough into two discs, wrap, and chill for at least 1 hour.

5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

6. Roll one dough disc into a 10-inch circle.

7. Mix brown sugar and cinnamon in a small bowl.

8. Sprinkle half of the cinnamon sugar evenly over the dough.

9. Top with nuts if using.

10. Cut circle into 12 wedges and roll each wedge from wide end to tip.

11. Place rugelach seam-side down on baking sheet.

12. Brush with egg wash.

13. Bake for 22–25 minutes until lightly golden.

14. Cool slightly and dust with powdered sugar if desired.

Notes

Keep dough cold for best texture and easier rolling.

For extra sweetness, sprinkle a little cinnamon sugar on top before baking.

Rugelach store well in an airtight container for up to 3 days.

• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Dessert
• Method: Baking
• Cuisine: Jewish

Nutrition

• Serving Size: 1 cookie
• Calories: 175
• Sugar: 9g
• Sodium: 85mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg

Keywords: cinnamon rugelach, Jewish pastry, cinnamon cookies, holiday baking